Great! Whole family loved it. I reduced the jalapenos to about 1 T. (will use the rest for the super yummy popper dip that's on this site). I cut out the green chiles (because I don't like them that much), used 1 teaspoon cumin, and just dolloped some low fat sour cream on top and sprinkled with cheese. A very low fat recipe if made that way. Made this way I thought it was a perfect amount of spice and great with corn bread! Thanks for the great recipe!

Reviewed On: Oct. 29, 2009

This was really good. For lack of time I made some changes to the original recipe. I did not have mushrooms or much time so I made the recipe a "one step" by sauteing the onion and garlic in the oil, then I added the spinach (all I had was frozen), then the quinoa. I then added all of the liquid ingredients and thyme (all I had was dried). I also didn't have any goat cheese or other crumbled cheese for that matter, so left the cheese off all together. This was our first time to have quinoa and it was great. The kids loved it! Even the one that doesn't like spinach loved it and had seconds! It was a great side dish with our dinner of talapia and fruit. Thanks for the recipe, will definitely make again!

Reviewed On: Oct. 20, 2009

I ran out of time tonight and didn't get the crust made so had this as chicken pot pie soup. The family loved it! I made a couple changes. I added some chopped red potato and don't like peas so used a little frozen spinach for some green color. I doubled the broth, milk and flour to make more sauce. I simmered the veggies and chicken in 4 cups chicken broth so that I could use the 3 cups broth left over for the white sauce. Also added garlic powder a little thyme and pepper. Left out the extra salt as chicken broth is salty enough. Very yummy! Will be making this a lot this winter!!!!

Reviewed On: Oct. 15, 2008