This was a great base recipe. I would have given it 5 stars, but I did change/add to the recipe a bit. I had never made quinoa before, but have been wanting to try it for a while. I did not rinse or soak the quinoa, as a previous review suggested, but I did add it to the sauteed onions and garlic. I also added carrots to the onions and garlic (for color and nutrients). In addition, I added fresh peas when I added the broth and spices. I also used paprika instead of cayenne as I was feeding my 1 year old (who absolutely loved this.) I also added some edamame at the end to bump up the protein. I left out the cilantro because I didn't have any, but think it would have been a great addition. This was a great meal, and probably would have been awesome as written.

Reviewed On: Jul. 8, 2009

I've been making this recipe for years. I haven't made it in a while and my husband asked for it. I normally just use Italian bread crumbs and leave out the pecans (normally we don't have them). I also pour the extra honey dijon on top before baking.

Reviewed On: Aug. 12, 2008

This recipe was good for a Passover dish. I think I'll stick to my normal recipe for the rest of year. I did as many people suggested and doubled the batter. I don't think there would have been enough for the top if I didn't. The only other change I made was that I didn't have any brown sugar so I used white instead. Definitely a recipe to use next year too.

Reviewed On: Apr. 21, 2008