This is a good basic recipe. My only difficulty was that it was a little bland. I'm on a lot of food restrictions, though, so I wanted to make this recipe work! Solution: GARLIC! I added 2 cloves of garlic to the quinoa as it cooked, and then sliced a 3rd clove and laid that over the sole before popping it in the oven. I also sprinkled a little sesame oil over all before tossing it in. I can't have spicy food right now... but should my stomach again be able to handle it, I would love to try this recipe with a little hot red pepper chopped fine and added into the mix. Someone try it and let me know how it turns out!

I was worried this would be a little bland do to the low fat content, but it was surprisingly tasty. It was really quick and easy, too! I liked how versatile it is as well, you could toss anything you like into the quinoa stuffing. I will definitely try this one again.

Prepared as described and had a few issues. First, had to change oven to bake to generate heat from underneath to get fish cooked thoroughly. Second, it was a bit bland. If I make this again I will add fresh oregeno and lemon juice to the stuffing. I do appreciate how healthy this recipe is and think it is worth experimenting with.

This dish was a nice combination of flavors. My husband said "wouldn't have expected quinoa in an Italian dish, but it went very well together." I did substitute Pangasius instead of Sole, which is a good alternative, I read on a site. The quinoa I cooked less time than was given - medium low, otherwise it would have scorched. My herbs were dry rather than fresh, but that was not a problem. I just did the dry to fresh reduction. Also my vinegar was apple cider - didn't have red wine. Due to the thickness of the fish and quinoa I did have to take it out of the oven after the 4 minutes and carefully flip it so the other side would cook in the broiler. All in all a good healthy meal! Thank you.