Reviewed: Nov. 19, 2009

This was super yummy! I used pine nuts and regular crumbled goat cheese when I made it, and used less olive oil (about 1.5 TBS), and more spinach (about 1 cup). I will however next time making this use less cheese as I thought it was too rich and somewhat over powering the other flavors. Also, to make the prep easier with the quinoa, just add 1/2 cup water to the 1/4 cup quinoa, bring to a boil and then reduce to a simmer for 15mins. This way, the liquid absorbs on its own, and you don't have to drain it if you don't have a fine mesh strainer, much easier and quicker to do.

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defunct999

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Reviewed: Oct. 23, 2009

Really tasty. I had pine nuts and they tasted so rich after being toasted in the olive oil. I also only had parmesan and it was good, but next time I will try the gouda to have a really special flavor. This stood alone as a fantastic main dish as the quinoa is very filling and full of protein. Thanks for a great recipe!

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Liane

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

This was the first time I made any recipe with quinoa. I have to say it was a HIT!. My husband loved it. I think I wil try it with less cheese more spinich and pine nuts the next time. For sure a keeper! Thanks for the recipe.

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Christina

Cooking Level: Beginning

Home Town: Tucson, Arizona, USA

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Reviewed: Sep. 23, 2009

easy, nutritious, and delicious! this dish is so simple yet so tasty and filling. it seems like you can make substitutions where youd like - i subbed grated parmigiano cheese for the gouda, added some chopped fresh onions at the garlic simmering stage, and just about doubled the spinach. i also used approx the recommended amount of olive oil but used about 3/4 as directed in the beginning and saved the rest to drizzle on top of the spinach and quinoa once i mixed it in. seriously great, and so good for you!

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vpatrone

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Reviewed: Sep. 15, 2009

i hope everyone eles on this website LOVES this reipe. I personly love quinoa and me and my mom decided to make it. But we used pine nuts and parmason so it's almost the same. the only reason we used pine nuts was because thats what we had plus everybody said pine nuts were awesome in the quinoa so. i hope ya'll love it. P.S i give it five stars. P.P.S. I love this so much, i could eat it a lot!!! lol :)

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swishel3

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Reviewed: Aug. 24, 2009

This was delicious. I think i added mroe spinach because I always add more veggies and I used laughing cow garlic and herb cheese wedges because that is what was in the fridge. This was very easy and I loved the way the sunflower seeds tasted in this.. I'll def make this again and again

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Aug. 18, 2009

This is my family's new favorite dish! We use the pine nuts and parmesan. We also use about half of the olive oil.

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waksik

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Reviewed: May 19, 2009

TEN STARS!! This recipe could easily be served in a fine dining restaurant! I doubled the recipe for hubby and I and it's a very generous serving each. Such simple ingredients turn into an amazing dish that I would eat as a main course not just a side dish. I used half the olive oil and half the cheese called for (grated parmesan romano blend) to save quite a few calories and still get the same flavor. Because I cut out half of the salty cheese, I ground sea salt and fresh pepper to add just before I mixed in the spinach. Do Not leave out the lemon juice! It really sets of the flavors of this dish. Also, I used pine nuts since so many people recommended it and I'm so happy I did. I could eat this once a week for years to come and hubby agrees!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: May 12, 2009

This was very delicious but TOO cheesy. I think if I had even cut the cheese in HALF it would still have had plenty of flavor.

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Elizabeth

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 15, 2009

Oh my gosh! If I could give this recipe 10 stars, I would! This is my new favorite quinoa recipe. Just a note, this recipe is for ONE serving. I QUADRUPLED it to make about 4 – 5 servings. I use pre-rinsed quinoa, so I followed the cooking directions on the box for 1 cup (dry) of quinoa. I used pine nuts (which I’m crazy about) and parmesan cheese. Next time I will add the nuts with the garlic and cook for only 2 minutes because I was afraid of the nuts getting too brown. I did not quadruple the olive oil and lemon juice, though. I still used only 3 Tbsp. olive oil and about 1 Tbsp. lemon juice. And I used 2 large garlic cloves. Thank you, thank you for this amazing recipe!!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Mar. 6, 2009

this was very tasty. I did mess up because i thought the recipe said goat cheese but then I saw it said goat cheese gouda. Dont know if that would make a difference or not. This was very good and easy to make. I would double or tripple the recipes. The servings were kinda small :)

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Mar. 3, 2009

We liked this recipe a lot. I used parmesan because that's what I had. I really liked the combination of the quinoa & spinach. The sunflower seeds were a nice addition too. I think I would use less lemon juice or maybe try it without. Overall, it was easy, yummy & healthy.

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Parie

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: Columbus, Indiana, USA

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Reviewed: Feb. 19, 2009

This was ok. We couldn't taste the garlic, spinach, or cheese....just the quinoa. I'll try it again but with more garlic and cheese. It has potential.

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makeiteasy4me

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 13, 2009

Delicious! Followed the recipe exactly and everybody loved it...even my kids and husband, who questions anything with spinach in it. Fixed it with pesto salmon, and it was wonderful. Will definitely make this again soon. Thank you for the wonderful recipe.

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The-Baby-Bow-Lady

Cooking Level: Expert

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Reviewed: Feb. 11, 2009

Delicious! I used Parmesan since that's what I had on hand. I didn't have sunflower seeds either. It turned out great. I will make this again!

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ladibugsnacking

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 21, 2008

Great recipe, I've been looking for a good quinoa recipe for a while and I made this after yoga class tonight and it was quick, easy and just what I needed. I used a mix of sunflower, pumpkin and sesame seeds which added some extra crunch and used parmesan instead of the gouda and it worked out great. I also used pak choi (Chinese spinach) as the store was out of normal spinach and I think next time I might add a few baby or sundried tomatoes. Thanks for the great recipe!

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Koko

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2008

I didn't actually have quinoa, but I did make this recipe using Barley (I know, I know, different family and everything). I also used frozen spinach rather than fresh, which worked just fine. It was very delicious, and I'm looking forward to trying it with Quinoa soon! The sunflowers made it nutty and the gouda made it smoky. Yum!

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Elisabeth

Home Town: Salisbury, Maryland, USA

Living In: Albany, New York, USA

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Reviewed: Oct. 1, 2008

Very easy and healthy! I used frozen spinach and red pre-washed quinoa. I steamed the quinoa, so I didn't have to rinse and drain it after. I also added some sesame seeds, walnuts, and black pepper.

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Laura

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 2, 2008

Amazing recipe, I already plan to make it again soon! How could you go wrong with quinoa, spinach and cheese? I used pine nuts instead of sunflower seeds. To be honest, I don't know if I would have liked it that much if i had used seeds. Then again, I'm nuts on pine nuts!

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