Reviewed: Apr. 2, 2012

This is a good base recipe. Obviously salt and pepper to taste. I added some grilled chicken and feta cheese. I also added cumin and cooked my quinoa in chicken broth with sauteed onion and garlic. Without my additions it would have been quite bland I think.

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Reviewer:

Sarah

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Mar. 24, 2012

Excellent! I used 1 bunch of green onions, but everything else was per the recipe. Delicious! Thank you.

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Reviewer:

FATCHIC

Cooking Level: Expert

Home Town: Mukilteo, Washington, USA

Reviewed: Mar. 20, 2012

This is spectacular. I needed to spice it up a bit, so added a dash of cumin, cayenne pepper and turmeric. Awesome dish. I think it's the combination of smooth, mellow quinoa with the more crispy, crunchy vegetables. IMHO I'm think that's the key to any good recipe.

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Reviewer:

swimgal

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Sacramento, California, USA

Reviewed: Mar. 20, 2012

delicious - I just made this and I like this version much better than tabouleh made with wheat bulgur - high in protein and good for my gluten-free peeps.

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Reviewer:

traci

Reviewed: Mar. 20, 2012

This was a huge hit. So refreshing too, and gets better the longer it sits. Used canned tomatoes instead of fresh but it was still great.

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Reviewer:

Memphis Dad

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Reviewed: Mar. 19, 2012

I enjoyed this more than traditional tabbouleh. The only suggestion I have is to cut down on the parsley, but that was just a personal preference.

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Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Mar. 18, 2012

I followed the recipe exactly. Unfortunately, I was not impressed.

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Reviewer:

kjclements

Cooking Level: Intermediate

Reviewed: Mar. 16, 2012

This was ok. Won't make it again though, I prefer a quinoa and black bean salad over this one... That you can also find on this site. :)

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Reviewer:

sweetseeker

Reviewed: Mar. 6, 2012

Great Recipe! I opted to cut out the parsley and carrots, instead I added cumin, avocado and a little bit of red onions. I make this twice a week it goes really well with parmesan talapia

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Reviewer:

TAYMAM

Reviewed: Feb. 26, 2012

Excellent. As suggested from a few other reviews, I added a splash of red wine vinegar, cilantro instead of parsley and garlic. I also removed the seeds from the tomatoes. I could eat this everyday!!

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