Potluck quinoa from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs (page 132) by Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jhavens on May 25, 2026

    I thought this was delicious and easy. I subbed pumpkin seeds for hazelnuts due to a nut allergy and that was great. Also all ingredients I had at home which is nice. Will definitely make again.

  • vanessa_abafl8 on April 14, 2026

    This is on rotation at my house and made me love arugula and quinoa!

  • SheilaS on March 09, 2026

    I thought this was a bit bland but that was easily remedied. browning the hazelnuts in the olive oil that becomes part of the salad is genius!

  • Brittania on February 17, 2026

    Don’t burn the nuts ;)

  • westminstr on December 26, 2025

    Made again recently for a potluck type situation. I still really like it. I made a vegan version by replacing the goat cheese with mushrooms that I sautéed with garlic & thyme. This was really good too!

  • mdagl on January 21, 2023

    Even better than expected. Spouse gave it a 10 out of 10. So toasty and the goat cheese was a hit.

  • stephcoelho on June 21, 2020

    This was a hit at a recent socially distanced picnic. I was surprised at how good it was. I doubled the recipe and subbed feta for the goat cheese. Leftovers were great and I'm bummed it's all gone! Will definitely make again.

  • Rutabaga on April 27, 2020

    This is a nice salad, although mine was marred slightly by the fact the nuts had developed a slight bitter edge. They were still edible, and I hate tossing them out, so I went ahead with the dish, and overall it was enjoyable nonetheless. The leftovers also made a satisfying breakfast salad. I used feta in place of goat cheese. Unsurprisingly, the kids were not big fans; I think it appeals more to adult tastes.

  • TrishaCP on February 18, 2019

    This is really a delicious salad. One of those dishes where every ingredient plays an important role and nothing is unnecessary. Will certainly make this again.

  • Frogcake on December 27, 2017

    The toasted hazelnuts and the quinoa are a perfect match. Loved this recipe a lot! Will definitely make this again.

  • westminstr on September 22, 2017

    Agree with the other reviewers - this salad is delicious and tastes better than you would think upon reading the recipe. Really loved the sauteed hazelnuts and its generally a great combo of flavors and textures. Served w calamari - but would be good w any simple protein.

  • clcorbi on September 12, 2017

    Very nice combination of ingredients! I would be happy to take this to a picnic or potluck.

  • raybun on May 13, 2017

    I agree with Lepa's note that this one could easily be overlooked but it is really worth it. A great side dish that went well with the grilled steak with jalapeño relish. I'm looking forward to making this for summer picnics.

  • Lepa on May 01, 2017

    Don't overlook this gem of a recipe. I was intrigued by it but assumed it would be boring. Today I made it and we LOVED it. So easy and delicious. I feel like this recipe alone justifies the cost of the book and I foresee making it often!

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