This Mexican-inspired salad has the perfect combination of flavours and textures. Quinoa is tossed with lime juice, olive oil, tomatoes, chickpeas, coriander, avocados and cheese.
So good - I did change up a bit to my taste. Used 2 fresh tomatoes, black beans and about 4 green onions. I just squirted the juice of 2 limes in and also added 2 cloves of minced garlic. I didnt add any cheese. This was just delicious and I bet its delicious as is - I just cant help myself and end up changing things around a bit ;-) ETA: I cooked the quinoa in veggie broth and added serrano and jalapeno pepper and some frozen sweet corn (just toss in the bowl frozen) - soooo good! Love this! - 12 May 2009 (Review from Allrecipes US | Canada)
This was my first venture with Quinoa, and it was delicious! I added a chicken boullion to flavor the Quinoa itself, and since other readers complained it was mushy, I cooked it only the 20 minutes til it was al dente. The texture was perfect and seemed to be just as good the next day. I was out of garbanzo beans, so I had to pass on that. I only had stems of cilantro left from dinner last night, so I chopped those fine, didn't have the cheese, added avocado, garlic, onion and fresh tomatoes. It is really good! I would recommend people who are shy about trying Quinoa to use this recipe! And... it's good for you! - 28 Jan 2010 (Review from Allrecipes US | Canada)
I made this for a work picnic and it had turned to absolute mush by the time we all enjoyed it. This is NOT something that keeps well in the fridge. I'm a good cook, so it was incredibly embarrassing. One person said it tasted like mushy oatmeal. - 14 Feb 2009 (Review from Allrecipes US | Canada)