I love all the ingredients of this dish, and expected great things given the reviews, but the sum was less than the parts. My quinoa turned out too moist and sticky. Otherwise, the flavor was really great. I am going to try it again, in the hopes that I measured the quinoa or the water incorrectly.
Quinoa Salad with Asparagus, Dates, and Orange
RenoTX Posted: 04/21/09
brncgirl Posted: 04/19/09
I passed on this one in the magazine because of a bad boyfriend experience involving quinoa. But a friend said it was good so I tried it. I added chicken because my husband (not the former boyfriend, but the best guy ever!) refuses to believe that a grain is protein. I also forgot to buy dates, so substituted a dried berry blend. It was wonderful - a keeper - perfect for Sunday night.
ztg9587 Posted: 07/07/09
I made this last night. AMAZING!!! Added a little more onion at the beginning, and some white wine before I added the liquid. Also added the mint into the mix rather than as a garnish. I used a cup of chicken stock in place of one of the two cups of water as suggested. FLAVOR!! We ate it right out of the bowl. I also cut up the orange sections in small pieces. Great recipe.
BreCooks Posted: 07/11/09
I agree with previous posts, cut the quinoa in half to increase the flavor. I substituted lime for lemon b/c its what I had on hand. This has been a real crowd pleaser!
ChefAmandaLynn Posted: 04/20/11
A light refreshing side at our Passover seder. I would make this salad again, but I felt like it was lacking in flavor a little. Next time I will add the garlic with the onion and substitue chicken or wine for the water when cooking th quinoa.
ttsholland Posted: 04/24/11
excellent salad, great flavours (I did increase the amount of oranges & dates) and kept the pecans separate from the salad and just topped dishes as eaten so they didn't get soggy.
karaboo Posted: 10/10/11
Delicious! Used red quinoa instead and added extra garlic and mint.
Slydamsel Posted: 06/10/13
Thank you for sharing this recipe Joan. It always gets rave reviews from friends and family. I do use organic chicken stock to cook the quinoa and use red bell pepper in place of the hot pepper, but the rest is verbatim. DELICIOUS (especially the next day, so I double or triple the recipe to ensure leftovers!)