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This was really good. I found I didn't have quite 2 cups of quinoa left. More like 1 1/2. I used all green onion, and kept all the other measurements the same. I had to add more salt and about another 1/2 tsp of curry. And that was just right for me. I love that the veggies stay raw in this! Thanks!
Loved this! Made ahead, this makes a wonderful packed lunch. The combination of curry, fruits, nuts, and veggies is colorful and delicious, and I love that it uses quinoa. I did omit the red onion and didn't miss it. Thanks for sharing the recipe!
This has been one of my favorite go-to recipes for a while, now. I recently catered a birthday event for 40 guests and served this as a side dish, buffet-style. Everyone LOVED it!!! When they ask for the recipe, I direct them here. Thanks for making my first catering gig such a smashing success!!!
I really enjoyed this. I didn't have zucchini, so instead i used diced red bell pepper. I'm on the Body Ecology Diet, so instead of the white wine vinegar I used applecider vinegar and coconut oil (I had no olive oil)I found that you can just wisk the ingredients together, the blender is not necessary. I also omitted the cranberries. It was delicious! I keep craving more. Thanks for the recipe!
I will definitely be taking this to future potlucks! The flavors were great. I decided to cook the quinoa according to the package directions since they were slightly different than posted here - (1 cup quinoa per 2 cups broth), but it turned out delicious! Thanks for posting.