I made a few tweaks to this recipe and I think it turned out really well. First, I am a vegetarian, so I cooked the quinoa in veggie stock. I also added a spoonful of Better Than Bouillon No Chicken Base. I also cooked the quinoa separately from the rest. When I make this again I will also not use as much quinoa. I ended up having some leftover that I will have to use for something else. I would try to start with 1 1/2 cups to start.
I sauteed fresh garlic, shallots and fresh minced ginger. I also drained the chick peas and added them to the pan with the garlic, shallots and ginger to cook them a bit. I added the cinnamon and cumin, cooked everything for a few minutes then added the cooked quinoa.
I didn't have any mint, but I used fresh sweet basil and parsley. I also had about a cup of yellow raisins (which I plumped with hot water as the directions said). I mixed everything in to the pan with the quinoa, shallots, and spices and let it simmer for a few minutes. Shredded raw carrots were added. I also added a tablespoon or so of extra veggie broth while everything was in the pan to give it a little more flavor.
Definitely don't skip the lemon juice, either. I think it ties the whole thing together nicely. I only had a spoonful while it was still warm, but already it tastes awesome. I'm sure once it chills and the flavors meld a bit more it will be a new favorite. Thanks for the recipe!
Was this review helpful?
1 user found this review helpful
I made a few tweaks to this recipe and I think it turned out really well. First, I am a...