5 Reviews

I made this salad for a vegan potluck and got compliments at the party. It's very fresh-tasting and goes perfectly with burritos or enchiladas as a side dish. I think the key is to get the right balance of lemon-lime juice and hot sauce in the topping. The hot sauce takes it from bland into Tex-Mex territory and is essential IMO, but add it slowly as a little goes a long way. I added a little olive oil to the dressing as well. Thanks for sharing, Katzen! Made for Zaar Cookbook Tag.

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averybird April 14, 2013

I loved it. I just probably would use less lime/lemon juice. At the last minute I couldn't use any of my cilantro (the best part), so I'm still very impressed with how this turned out without it. I will make this again and load it up. Very healthy, yummy and summery!

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jiddle314 June 12, 2012

DH super loved this one!! He enjoyed the heat and the dressing was perfect! The next day I chopped up some avocado into the leftovers and he enjoyed immensely!! Very lovely recipe here - thanks Katzen!!! Made for Veg*n Swap 28!

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Mindelicious November 20, 2010

You have a great tasting salad here, even if I did cut the jalapeno peppers back to just 3/4 of one! We did enjoy the combo of citrus juices in the dressing & have it scheduled to be made again! Definitely a nice alternative to the usual pasta & rice dishes! Thanks for posting it! [Tagged & made in Please Review My Recipe]

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Sydney Mike September 10, 2010

Katzen,
I loved this recipe. This is my first go at quinoa, and I must say, I am sold. I made this to bring to my parents home because my dad and husband both have diabetes. I wanted to try something instead of the traditional mac salad. It was very good. I felt it did need a little olive oil to the dressing just to give it one more element. Overall.....delish.

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SiouxChef September 05, 2010
Quinoa Corn Salad With Cilantro, Chives, and Lemon-Lime Dressing