Reviewed: May 21, 2012

This is really good, fresh tasting... the goat gouda is what makes it, as it is not super salty like most dishes Americans are used to. We doubled the garlic and added some extra lemon juice - a little salt to bring out the flavor and this is awesome stuff!

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Reviewer:

clairexandra

Reviewed: Mar. 26, 2012

Wonderful recipe. , but can be simplified in following steps: to 1/4 c Quinoa add 3/4 c water, cover and cook for only 10 minutes, turn off heat, cover and let sit for 5-7 min. The longer the Quinoa sits the softer it becomes. I only let it sit for 4-5 minutes because I like it chewier. By the way one can render the Quinoa into flour by using one's coffee grinder! That way it is easy to sneak it into foods, the kids will never know (Smoothies)and they will receive all the complete animo acids that one finds in meat. A complete protein! Thank God for this super food!

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Reviewer:

unter der laterne

Cooking Level: Intermediate

Living In: Belmont, California, USA

Reviewed: Mar. 14, 2012

Very good! I added alot more spinach than called for because I love it, still turned out great.

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Reviewer:

Leah

Reviewed: Feb. 14, 2012

I thought 3 T. of olive oil would be overkill so I used 1 T. instead. Because it was for one serving, I only used 1 clove of garlic, and 1/4 cup of Parmesan because I didn't have any gouda. I enjoyed the flavor a lot, but will use only 1 tsp. lemon juice next time. It seemed a little overpowering with 2.

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Reviewer:

halfnotes

Cooking Level: Intermediate

Reviewed: Feb. 10, 2012

This is really good! A friend recommended I try quinoa as a replacement for rice as part of my slow journey on the path to healthier eating and this fit the bill as I already knew I liked the rest of the ingredients. The changes I made were to sub sliced almonds for the sunflower seeds, mozzarella for the gouda (I used a little more cheese than called for) and extra spinach. I'd saved the flaavoured oil from a jar of sun-dried tomatoes and used that to cook this. Very flavourful, and nothing over powered the other. Downside is how much the dish makes; at least triple the recipe for a family of 4.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jan. 24, 2012

Loved it. Didn't have goat cheese, so I used grated parmesan

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Reviewer:

LauraLB

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Reviewed: Jan. 11, 2012

It was a bit hit with all the family. I used sliced almonds and smoked gouda and it was fabulous. The lemon really does make the dish - don't skip it if possible!

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MASMAY

Reviewed: Jan. 9, 2012

I thought this was very good however I think a stronger cheese would be better.

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Reviewer:

mkw101

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

Reviewed: Jan. 6, 2012

Outstanding! I quadrupled the recipe so my husband and I could have a little leftover. I used organic pre washed quinoa so no need to rinse. Per the other comments I reduced the oil. Do not skip the lemon juice. The sunflower seeds gave it a perfect crunch and I will try pine nuts the next time. I used parmesan cheese but will try feta as well.Thanks for a great recipe!

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Reviewer:

Michele

Cooking Level: Beginning

Reviewed: Jan. 1, 2012

The recipe is supposed to serve three? As a small side, I guess. In my opinion it's more like two decent sides, or one generous main serving for vegetarians, with a side of lentils or something. The flavors are excellent, though I used plain old chopped pecans and colby jack cheese. Something about the toasted nuts with the quinoa is very good. I toasted my quinoa in a dry skillet before cooking it, and I like to cook it in broth for more flavor. When it was cooked, I didn't cool it off just to heat it up again. I'm not sure what purpose that step serves. I started the nuts right before the quinoa was cooked and put it in hot. As a low-carber, next time I would add a LOT more spinach and maybe up the amount of cheese to go along with that. Because it was just cheese and not cheese sauce, the texture of this dish was very sticky, but I still liked it a lot.

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