Reviewed: Feb. 2, 2013

This is the best salad I have ever had.........some of my changes where, I did not use the red or yellow peppers. I used walnut instead of almonds and crushed red peppers instead of curry. LOVE IT.

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Reviewer:

Millie Irizarry

Cooking Level: Expert

Home Town: Camden, New Jersey, USA

Living In: Chicago, Illinois, USA

Reviewed: Jan. 29, 2013

This is one of the best quinoa recipes out there. Something about the mix of cilantro, fresh lime, cranberries - really all of it - makes it so yummy! I've made it for staff at my work and they ADORED it. Many asked for the recipe. This will be a staple in my lunch.

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Reviewer:

Luv2travel

Home Town: Seattle, Washington, USA

Reviewed: Jan. 29, 2013

It was pretty good. I just wasn't a total fan - seemed a little dry and lacking some punch. COuld it be that I didn't mix the curry into the quinoa? I prepped veggies ahead of time so all I had to do was mix it in the next day after the quinoa was cold

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Reviewer:

ToybobMama11

Reviewed: Jan. 26, 2013

This recipe is awesome! This was the first time we have ever prepared quinoa, and I must admit I was skeptical because I had never eaten quinoa either, but this will no longer be the case. It has now become one of our top rated recipes at home. I will be making this again! Thank you for sharing!!!!

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Reviewer:

Gracie-lynn

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Reviewed: Jan. 23, 2013

I like this recipe as a unique, healthy and bright side dish. As others suggested, I used vegetable stock instead of water. I also cooked the quinoa in 2 cups of liquid (according to package directions) instead of 1 1/2 cups. I think that might make a difference in the moistness. I agree that it tastes better after 24 hours, except that the almonds get mushy. I would suggest that you let it sit, refrigerated, at least overnight, but hold the toasted almonds until serving. I used celery instead of carrots, only because I don't particularly like carrots.

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Reviewer:

JoanNYC

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Jan. 21, 2013

Wonderful variation on a cold quinoa salad. Had to use dried cilantro :( instead of fresh, matchstick carrots and slivered almonds. Used far less curry (about half if that) and ended up adding feta cheese which may have helped fill the flavor void left from the lack of fresh cilantro. This is an outstanding and different dish for potlucks, luncheons or summer picnics. Thank u for sharing!

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Reviewer:

Geoffreythefish

Reviewed: Jan. 19, 2013

Very delicious! I use this as a lunch salad with chicken breast or albacore tuna. I omitted the cilantro and used chopped black walnuts & sliced scallions instead of the sliced almonds & red onion. I also added some extra Madras hot curry powder to my taste and steamed the quinoa. Otherwise, I didn't change a thing. I really like that it is low in sodium and fat. Thanks for sharing.

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Reviewer:

2BCOOKIN

Cooking Level: Expert

Reviewed: Jan. 19, 2013

Fabulous, healthy and filling exactly as is!

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Reviewer:

Sparky

Reviewed: Jan. 18, 2013

This was my first time cooking with quinoa. The salad was ok. The red onion was over powering for me. I might try a sweet onion. I also drizzled some olive oil and flavored balsamic vinegar over my salad. The salad was dry to me. I will probably not make this recipe again but if I was entertaining vegetarians, I probably would make it for them.

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