Hmmmm, yummy.

Reviewed On: Jun. 22, 2007

My husband and my meat-eating husband both loved this recipe. Definately drain, freeze, thaw, and then pat dry before cookings. I also put the breading along with a little flour in a gallon ziplock bag and gently rolled the fillets to coat. Oh, and I used garlic salt and ommitted the extra salt. I ended up cooking them for 25 minutes on one side and then flipping them and cooking them for an additional twenty minutes on the other side to get them nice and crispy.

Reviewed On: Jun. 19, 2007

I was disappointed in this recipe. I've tried other quinoa recipes that I liked much better. This was just a little too bland.

Reviewed On: Mar. 11, 2007