Reviewed: Aug. 31, 2009

Excellent and very easy to make. I usually keep cooked quinoa in the fridge so this was really a breeze to make. Thanks for posting.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

Reviewed: Aug. 16, 2009

I used 2 cups vegetable broth (instead of 4) which was perfect. It refrigerated well and tasted good cold too. Next time I make this I'll play around with the broth mixture and spices as it was missing something...

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Shelley

Reviewed: Jul. 28, 2009

WAy to much liquid. I decreased the recipe to 3 cups and it still had to much. I had to drain it so may have lost some of the flavor, but it was pretty tasty still. I would have given it a 5 star except for the soupy quality.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Oureatinghabits

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Jul. 27, 2009

I love quinoa! It's so easy to put your own twist on it. When I make the "mediterranean" style, I add about a cup of crumbled feta or goat cheese to give it some texture. It's a great base for roasted veggies, or a dish like ratatouille, can be a side dish or with some chicken or tofu added in turns into a meal.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kate

Reviewed: May 7, 2009

I tweaked the recipe by adding a can of Tomatoes with chilies instead of the tomato paste. I used the tomato liquid adding it to 2 cups of chicken broth. Used yellow and red peppers as I didn't have green peppers. It makes a colorful dish. Served this in lieu of rice with African Curry (from allrecipes.com) and it mixed quite well with the Coconut Milk base and the chicken of the curry. Both dishes had tomatoes and onions. Combined the two dishes together for lunch the next day.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Katrich

Living In: Fairbanks, Alaska, USA

Reviewed: Apr. 23, 2009

I liked this recipe. But reduced the broth to 2 cups thank goodness otherwise it would have been a really watery.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Juliann

Cooking Level: Intermediate

Living In: Duluth, Minnesota, USA

Reviewed: Mar. 29, 2009

This was a little bland. I had to add quite a bit of salt when I ate it, and I don't generally salt my food at all.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Charlene

Cooking Level: Beginning

Living In: Oak Creek, Wisconsin, USA

Reviewed: Mar. 27, 2009

reduce the to only 2 cups vegetable broth or stock. other then followed the recipe instructions

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

RBATSHEVA

Reviewed: Mar. 21, 2009

So yummy! I will make this regularly. I followed the alterations other reviews made and put 2cups vege broth to 1cup quinoa and used olive oil (slightly less then suggested) and it turned out amazing. I added a tiny bit of cheese and my 2year old daughter ate it up. It made a lot so I was able to freeze half for later. I really enjoyed it as stuffing for home made burritos with some beans and a little cheese and sour cream. YUM!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

frankinjessie

Reviewed: Mar. 16, 2009

I love quinoa but thought this recipe was too bland. The only change was to sautee 1 small zuchinni with the other veggies. It was good but needs some zip.

Was this review helpful? [ YES ]
2 users found this review helpful