This was my first try at cooking quinoa, and this made for a tasty, if small, dish. I omitted the sunflower seeds and used a mix of chèvre and drunken goat (gouda wasn't available); also used frozen spinach, so I'm sure the texture was a bit different. I also upped the quantity of quinoa to 1/3 cup. Maybe I cooked it wrong as the volume of quinoa did not expand greatly. I'm glad instinct told me to use more, as I ended up with two decent-sized portions rather than one giant one. Overall I'd recommend doubling the recipe for the average family.

Reviewed On: Sep. 10, 2011

This is a great vegetarian recipe, though like most reviewers I made it with mushrooms (portabella caps) instead of Quorn. As written, I thought it was missing a little something as I tasted it cooking. So I added more (LOTS more) paprika and a dash of cayenne (since I've never been able to find good hot Hungarian paprika). That added measurably, but it was still missing a note. Finally, when I reheated some leftovers, I added some caraway -- and that made the dish shine! NOTE: This recipe makes about double what I'd call "2 servings." YMMV.

Reviewed On: Apr. 1, 2009