Reviewed: Feb. 25, 2013

This was pretty good. I only used 1 Tbsp soy sauce. Next time I'd add some veggies - maybe carrots and broccoli - to make it a bit more interesting.

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Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Dec. 3, 2012

First time trying quinoa with my rice-loving family. I thought it was good, although I still found it salty even though I used low sodium soy sauce and only used half the amount, as per other reviewers. Nice substitute for rice. Perhaps mix in some unsalted freezer veggies.

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BUBU23

Reviewed: Nov. 12, 2012

Excellent! I used 1.5 teaspoons of ground ginger because I was out of fresh. I might stir in something extra next time for some crunch.

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Reviewer:

Brandi

Cooking Level: Intermediate

Living In: Waynesboro, Virginia, USA

Reviewed: Sep. 3, 2012

Delicious but it came out mushy. My box of quinoa says to cook 10-15 minutes. I will do this next time & add mushrooms. Made with pan seared salmon marinated in soy sauce and sesame oil.

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Kristy

Reviewed: Sep. 3, 2012

I thought this was nice...served with tilapia seasoned the same way. Very pleasant.

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Emily Tisdale

Cooking Level: Expert

Reviewed: Aug. 30, 2012

We love this recipe!

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Elizabeth

Reviewed: Aug. 26, 2012

Delicious! I used low sodium soy sauce and added shredded carrots, beans, and yellow onion to it when finished.

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Reviewer:

flamingo1012

Cooking Level: Intermediate

Reviewed: May 21, 2012

Super delish, easy weekday meal! However, we definitely added half the soy sauce it calls for, about 3 times the garlic and also about 1-2 tablespoons of ginger. AND definitely add steamed broccoli! I just threw some chopped broccoli over the quinoa mixture with a little extra water as it finished cooking in the pan. This is really good stuff!

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Reviewer:

clairexandra

Reviewed: Mar. 22, 2012

This was awesome. A great way to make quinoa. I had only made a curry quinoa before this, and this turned out awesome. Will do again!

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Reviewer:

MplsGirl

Reviewed: Mar. 7, 2012

This was a great start... I added a head of broccoli, 1/2 a red bell pepper, 1/2 tsp red pepper flakes and served with 3/4 lb of chicken I cooked seperately. I tossed the broccoli, pre-cooked chicken and red bell pepper in after 20 minutes and the veggies were perfectly done, not soggy! The recipe was a bit salty for my tastes; next time I will try 1 cup chicken broth, 1 cup water to reduce the sodium while keeping the soy sauce flavor.

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