This a an awesome salad, I have made it a couple times with rave reviews and requests for the recipe. The carrot makes it a very tasty salad! The last time I made it with a mixture of red and plain quinoa. I love that it is gluten free, sugar free and dairy free! This will be my standby salad this summer for sure!

This salad is AWESOME!! I cannot believe how easy it is and how flavorful it is with so many great textures and colors! ***** 5 Stars!

I followed this recipe as is. The only thing I did different was I rinsed the quinoa in hot water then soaked it for 5 minutes. I then toasted the quinoa (red) on low-medium heat for about 15 minutes (it starts to pop and has a fragrance.) Removed from heat, and followed the recipe.

Didn't have carrot juice, so I blended a carrot with 1.5 cups of water in my Vitamix. Worked perfectly! Adds a great taste to the quinoa.

Oh, NoCaf that's interesting, easpcielly since out of the blue I've gone coffee mad in baking (especially since I dont like it) I even made Coffee and Walnut Cake the other day, except I missed an ingredient and it didnt rise lol Oops, but my Vegan Tirimasu went lovely.And Yeah whens the snow going to go, It's snowing even as I write but the gardens are bursting with crocuses Oh, why can't we flourish in the cold too!

I LOVE this salad and have made it about a dozen times, for all occasions. Each time I make it now I alter it or add extra ingredients...sauteed chopped red pepper for instance, plumped dried cranberries, pumpkin seeds instead of almonds, fresh pineapple, etc. I don't care for it at all with anything but carrot juice...it really requires the sweetness and flavor. I'll keep making this now that it's become my signature and go-to salad.

I LOVE this salad and have made it about a dozen times now, for all occasions. Each time I make it now I alter it or add extra ingredients...sauteed chopped red pepper for instance, plumped dried cranberries, pumpkin seeds instead of almonds, etc. I don't care for it at all with anything but carrot juice...it really requires the sweetness and flavor. I'll keep making this now that it's become my signature and go-to salad.

I love food and I love to eat, but I can't say that I loved this. The ginger WAY overpowered every other flavor in this recipe. I will reduce the ginger by at least half if I make this again. The only thing that made it palatable to me was adding soy sauce.

Not bad!

Made it today for a brunch w/ friends. Delicious and everyone loved it. I didn't have almonds so I used cashews. I also used straight carrot juice and red quinoa. It made for a chewier texture. Next time I'll add dried cranberries and pumpkin seeds.

My boyfriend LOVED this for a sack lunch as leftovers, I think the flavors melded together well. I used sunflower seeds because it was what I had on hand...I did find that I needed to cook the quinoa longer than I expected, but I'm new at that particular grain, probably just need some practice. Kids, however voted it thumbs down. Ah, well.

i used either of these juices and adding no more than a cup and tasted great. http://www.lakewoodjuices.com/product_detail/id-92/ http://www.lakewoodjuices.com/product_detail/id-93/

Made this for dinner tonight, and I loved it! All the flavors come together to an amazing dish. I followed the recipe exactly, and it worked out great for me. I used carrot juice, as I could not find beet juice. I'll keep looking out for that and can't wait to try it in a slightly redder version. :o)

I love this salad. I'm vegan and can not have gluten. I grow my own beets, so I boiled beets for juice and then added cut up beets to salad. I've taken it to a few BBQ's and many people always ask for the recipe.

I found that this salad very good. Perhaps the problem why you did not like it was because the grain must be washed very well before cooking. Sometimes, I might follow a recipt but still add my own touch to it, if too dry I might add more jucie to my liking.