Reviewed: Apr. 22, 2012

I love this recipe but I like to add a couple teaspoons of indian spices such as curry and cumin. It really adds a lot of flavor. I find the recipe a bit bland without spices. You can also add basil and savory spices like sage and a bit of rosemary if you don't care for indian spices. With spices, I give this a 4

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Reviewer:

bleag

Reviewed: Apr. 5, 2012

I liked this sooooooo much. I want to make it every day. Go!

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Reviewer:

Brighton

Reviewed: Mar. 21, 2012

Excellent recipe that also tastes good the next day! Like another reviewer, I used g. pepper since I was out of celery. I also threw a handful of toasted sunflower seeds on top before serving. This is really a wonderful recipe as-is, but is also great for adding your own unique twists. Next time, I might add a handful of chopped walnuts and/or some dried fruit -- cranberries, currents or diced apricots. I agree that the lemon juice and zest add a subtle something that is just-right. Thanks for sharing this recipe!

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Reviewer:

Laura

Reviewed: Feb. 22, 2012

Fantastic! Left out the onion and used chicken broth.

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Reviewer:

melissaerk

Reviewed: Jan. 17, 2012

This was pretty good. I need to remember next time to chop the vegetables up finer. Did not add the lemon, but will next time.

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Reviewer:

jenhauser76

Reviewed: Nov. 27, 2011

used chicken stock in place of water and it was wonerful. very refreshing!!! the hubby thought it was too lemony.

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Reviewer:

jelliott

Reviewed: Sep. 15, 2011

For the quinoa, I did change it a bit. I used chicken broth instead of water. I added a pinch of minced garlic to the boiling process along with the bay leaves. I didn't have frozen peas so I used frozen peas and carrots, omitting the fresh carrot. I did not add the onion and celery while it boiled. Instead in a separate skillet, I sauted them till softened and mixed them in toward the end of the cooking process. Very good!

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