This is delicious the way I made it! You will be much happier if you make this dish in advance and leave it in your fridge overnight or for a day before serving/eating. Here's how I made it: I cooked the quinoa in homemade veg stock. I only used 1/8 c. olive oil, which was plenty. I used the juice from 1-1/2 lemons (didn't measure). 1 cucumber (could have used more) and about one bunch of green onions (it was enough). Left out the carrots. Subbed cilantro for parsley and was very glad I did. I don't care for tomatoes so left them out, but if you like tomatoes I would definitely add them. I also added some cumin and could probably have been more generous with it. I used quite a bit of sea salt, adding more the next day. I meant to add a can of garbanzo beans but after opening the can, I noticed they were soybeans so threw them in anyway. The addition of feta or kalamata olives would definitely be delicious as well. Don't be afraid of adding lots of sea salt and lemon juice!
A PLEA TO THOSE WHO USE CHICKEN STOCK TO COOK THE QUINOA: If you're making this for a potluck/picnic, please consider using veg stock or water, because by using chicken stock you have just turned this awesome vegetarian dish into one that vegetarians can't eat. Of course if it's for your family or those you know don't care, then it's fine, but sometimes some dish like this is the only thing vegetarians can eat!! Thank you.
22 users found this review helpful
Jul. 11, 2011