Reviewed: May 13, 2012

I thought this was a great recipe. I used all 4 cups of vegetable broth, and I liked the texture of the quinoa. (I like my quinoa mushy, though.) The broth gave it a great flavor, and the peppers, onion, & garlic made it taste great. I put in a LOT of Italian seasoning, so it was very flavorful. My whole family loved it, and so did I :)

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Reviewer:

efolger997

Reviewed: Dec. 28, 2011

Not a lot of flavor for all that is in it. I messed around with amount of quinoa vs. liquid and it came out about right thanks to other reviewers. If not for the flavor of the dish I paired it with, not sure I would love it.

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Reviewer:

Amykate

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Home Town: New Castle, Pennsylvania, USA

Living In: Horseheads, New York, USA

Reviewed: Nov. 29, 2011

This made for a warm, satisfying weeknight meal. As other reviewers suggested, I reduced the stock to 2 cups. I also opted for red, orange, and yellow peppers (rather than any green, which tend to impart a more Mexican flavor, in my opinion). I subbed ketchup for the tomato paste and added a splash of balsamic vinegar along with it. Definitely add feta cheese (or, even better, crumbled goat cheese) to serve. I can't wait to make this again!

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Reviewer:

MrsH

Reviewed: May 20, 2011

Interesting...it seemed to be lacking something. Added extra garlic. There seemed to be about 1/2 C too much liquid.

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3 users found this review helpful

Reviewer:

Weaver

Cooking Level: Expert

Reviewed: Mar. 30, 2011

I made this last night and my husband and I both loved it. I did alter the recipe a little. I used one cup of Quinoa and only 14.5 oz. of broth and used canned diced tomatoes because tomatoes are not in season righ now. We will have the leftoves for lunch.

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6 users found this review helpful

Reviewer:

Betty H

Reviewed: Feb. 13, 2011

Family loved it. Couldn't find quinoa, so I used cousins. Fair trade.

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3 users found this review helpful

Reviewer:

Cheryl

Reviewed: Jan. 10, 2011

Excellent! Very tasty Very versible. Itried shrimp to make it more a main dish which was excellent

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4 users found this review helpful

Reviewer:

Pam

Reviewed: Aug. 23, 2010

Wow! I love this!!! I'm glad I read the other reviews and made it with less broth and more quinoa. I used 2 cups of chicken broth & 1cup quinoa, then took another suggestion and put a little feta on top. I also doubled the garlic because I'm a nut for it. I will be making this one regularly.

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7 users found this review helpful

Reviewer:

Donna

Cooking Level: Intermediate

Home Town: Binghamton, New York, USA

Living In: Buffalo, New York, USA

Reviewed: Apr. 19, 2010

I had to use 2.5 cups of quinoa in order for this not to be too soupy. Otherwise, delish!

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3 users found this review helpful

Reviewer:

STEPFSTAPF

Living In: Culver City, California, USA

Reviewed: Mar. 26, 2010

This is really good, with modifications.. I decreased broth to 2 cups, used low sodium chicken broth, added canned tomatos, added pineapple slices and a bit of pineapple juice, red chili flakes, a bit of chili paste, two orange peppers and one red and then crumbled a little feta on the top. My health-suspious boyfriend even liked it! And it's even better the next day. Very filling and great for you!

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5 users found this review helpful