Reviewed: Apr. 22, 2012

I have made this using 1 cup dry quinoa (cooked in vegetable broth) and low-calorie mayo and it is delicious! The quinoa grains hold up very well, making the salad less mushy. Also, the salad tastes MUCH better after chilling it for a few hours to a day prior to serving. Great for picnics.

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Reviewer:

Alice A

Reviewed: Mar. 18, 2012

Five stars because all the flavors worked well together. The second time I made this dish I added dried currants - GREAT!!! And I used red and orange bell pepper. It was nice having this available in the fridge when we wanted just a little something to eat, or to take to work for lunch. I did up the curry powder just a wee bit. ;o) YUM I

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Reviewer:

DANA HUME

Cooking Level: Intermediate

Home Town: Lafayette, California, USA

Living In: Boise, Idaho, USA

Reviewed: Apr. 11, 2011

My mother makes this salad during the summer when it is hot. Fantastic with sliced tomatoes, fresh cantaloupe, and garlic bread!

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8 users found this review helpful

Reviewer:

MIDWIFE2BMEL

Reviewed: Feb. 7, 2011

This was excellent! Thanks for posting this recipe.

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Reviewer:

Maggies

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Aug. 12, 2010

Love this! I made it spontaneously yesterday because I had leftover rice and no one eats it but me most of the time - and I just saw this yesterday so I tried it but didn't have a lot of the ingredients so I still need to try it with olives and peppers. I did add chopped cherry tomatoes though, and I just love having a great way to use up leftover rice; having this for lunch today - can't wait lol!

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Reviewer:

Jodi

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Jul. 4, 2010

Very good. I dont even care for olives but this dish is great. Did not change a thing.

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Reviewer:

Christy M.

Reviewed: Mar. 16, 2010

I made this salad this last weekend, and we really enjoyed it. Very easy - I didn't modify it at all. We had it with barbequed beef on buns.Will make it often. Thanks for this recipe.

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8 users found this review helpful

Reviewer:

catgirl

Cooking Level: Intermediate

Home Town: Dyer, Indiana, USA

Living In: North Port, Florida, USA

Reviewed: Apr. 4, 2008

Ok... I followed the recipe exactly, except I doubled it for a pot luck at work. Mine wound up looking nothing like the picture. Instead, it had the texture of Thanksgiving dressing - kind of mushy. As far as the taste, it was quite good. I loved it, but I didn't receive the compliments on this dish like I have on others I've taken to work. No one asked for the recipe, except for one person. It's a very savory dish in my opinion.

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14 users found this review helpful

Reviewer:

pkelley

Reviewed: Mar. 15, 2008

This was excellent! I found that it needed a bit more of everything- mayo, green onions, etc. because it was dry at first. Flavor was fantastic- best to make it at least one day ahead. Thanks!

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Reviewer:

LAWBOOHER

Reviewed: May 21, 2007

I love this rice salad. You do need to be sure not to overcook so it doesn't turn mushy. I also use only ab obout 1/2 the reserved marinade from the jars because it has water which can also make it mushy! I usually cook with a tad less water for only 15 minutes!... I did omit the green pepper, we don't like it! I added a little more curry! Delicious!

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15 users found this review helpful