Reviewed: Nov. 23, 2009

Excellent! The only thing I added was a little extra salt (not much). I am definitely making this again!

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Reviewed: Oct. 23, 2009

This is a tasty and healthy recipe. I made one change - I used one cup of water and one cup of beef broth and omitted the bouillon granules (because I never use bouillon). This is a keeper.

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Linda

Cooking Level: Expert

Home Town: Howell, Michigan, USA

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Reviewed: Sep. 30, 2009

I made this dish for a football party/barbeque, of all things, and it was a huge hit! I used boullion cubes for the broth, and it worked out great! Very flavorful and a great complement to the grilled chicken we had.

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kohl.sarah

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Reviewed: Sep. 7, 2009

Good recipe. Other's make you cook the Quinoa in water first and it comes out bland. This way it makes it very flavourfull. I also tried it changing thyme with lemmon pepper and other spices to change it up a bit and it works just the same. Very good!

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Alejandra

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Reviewed: Sep. 3, 2009

Wonderful recipe! I used 2 cups of the "Chicken Broth in a Slow Cooker" recipe from here instead of the bullion and water. I also used canned diced tomatos instead of fresh (it's all I had) and used Red quinoa. This dish had a wonderful flavor that wasn't overpowering. Very light dish. I will definately make again. The only think I will say is that it took way longer than 10 minutes for the liquid to absorp. Maybe closer to 30 mintues.

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Alie

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Reviewed: Aug. 17, 2009

This was tasty and flavorful. I used the vegetable bouillon cubes instead of the granules. I used 2 cubes. Next time I will probably use vegetable broth. I added more carrots, onion and spinach just because I like those ingredients. It's not heavy and perfect for a light lunch or dinner. I will make this again.

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