My first time eating quinoa. I loved this recipe and served it as an Easter side. I made this recipe exactly as instructed but allowed the garlic to marinade in the olive oil for a long time so the lovely garlic flavor would be better infused throughout the salad.
Made this tonight and I am a quinoa lover. This was amazing!!!! My 17 year old daughter hid the leftovers from me and told me I can't take it to work. I will find it!!!
I made this using the suggestion of other reviews and cutting the amount of quinoa in half it turned out to be spot on! I was a little concerned at leaving all the rest of the ingredients the same but it worked great! The only other adjustment I made was to toast the quinoa in a dry pan for about 10 minutes before cooking it. This step really brings out the nutty flavor and IMHO enhances the whole dish! I also make my own Greek salad dressing and in the future will try adding it in place of the dressing called for pretty much the same flavor profile anyway. This was a wonderful salad both my husband and I loved it will definitely be making this again!
This salad is great. I'm gluten free and it is a nice substitute for a macaroni salad. I added cucumbers (English) that gives it a nice crunch and freshness and made 1.5 the dressing. to keep it moist. Thanks for a great recipe
Super excited for supper tonight; this tastes amazing. I followed other reviewers advice and cut the quinoa down to about 1/2 the suggested amount, but kept everything else the same amount. I also added 1 cup of diced cucumbers.
This is absolutely scrumptious. I did make some modifications and some additions. I doubled the veggies feta and dressing amounts but kept the quinoa to 2 cups. It was a perfect amount as I am taking it to a potluck. I added fresh dill and oregano as I have an over abundance of those and was short on the parsley. I also completely replaced the vinegar with fresh squeezed lemon juice...I juiced three small lemons and added the zest of one. I rarely write reviews but thought this one was definitely worth it! So good!!! (One last thing even if your quinoa is prewashed it's still good to rinse it thoroughly. I used red quinoa.)
This is the first time my husband and I have tried quinoa. I made it exactly as on the recipe and it was okay when we ate it the first night. The second day we liked it much more. The third day we finished up the dish and now I want more! Not sure if letting it sit for a few days made it better or we just got to like more the more we ate it. Perfect side dish for a Greek dinner or as a make ahead side salad. The olives feta & grape tomatoes are a must when you make this dish.
Great recipe! It was my first time mincing garlic and cooking quinoa, and it turned out perfectly! I also added cilantro and avocado to it...thanks for the recipe.
wow! Pleased the entire crew with this one. Followed the recipe to a T except for two things: I had both cilantro and parsley on hand but went with the cilantro and don't regret it. Such a nice flavor punch it adds! Secondly I had some nice plantains on hand so I fried those up chopped them and threw them in the finished salad. WOW what a good idea. Adds a subtle sweetness to your bite that couples really well with the pungent red wine vinegar dressing.
As recommended by others I used 1/2 the quinoa and it was still a lot of quinoa. My Bunco guests seemed to enjoy it but I would not bother making it again.
