Excellent.

Reviewed On: Sep. 27, 2009

Really great salad! Made a few alterations. We're not big oregano fans, so instead substituted 1 tsp marjoram and 1 tsp basil. I upped the cumin and curry powder to about 1 tsp each and reduced the amt of vinegar and canola oil. Love that it doubles for lunch the next day.

Reviewed On: Sep. 7, 2009

Great recipe. They're delicious stuffed in green peppers. I boil the peppers for 5 or so minutes first to soften them, then add the quinoa mixture and put back in the oven to melt with pepper jack cheese. In the mixture I used 1/2 of a red bell pepper and a can of tomatoes in lieu of the sauce, but make sure you add less water (or we used veggie broth) to account for the water thats cooked off from the tomatoes. A few things: I agree with others on increasing the spices a bit. And for me this recipe always takes longer than the stated prep/cook time. Takes a little over an hour or more from start to finish.

Reviewed On: Aug. 8, 2009