Reviewed: Feb. 9, 2012

Very good, I'm on weight watchers so I modified the recipe some to start. I cut out the olive oil completely! Sprayed my pan with some olive oil spray and fried the veggies, poured the dry quinoa on top and sprayed it then stirred, then added the juice/water. I had no walnuts so i toasted pecans instead, they were perfect! I used half the amount of raisins and still though they were a bit much. Next time I will cut back some more and add extra spice 1Tbsp was not enough for us. All in all, excellent!

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2 users found this review helpful

Reviewer:

maggiev

Cooking Level: Expert

Home Town: Keene, New Hampshire, USA

Reviewed: Aug. 3, 2011

I had leftover already made quinoa, so I made this dish in a wok more like a fried rice almost. I was also lazy and didn't want to grate the carrots and just tried to chop them small - I would grate next time as I didn't get them cooked quite enough. I added additional carrots too. I had cooked the quinoa with some red pepper flakes which added a nice smidge of heat.

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3 users found this review helpful

Reviewer:

L B B

Living In: Wimbledon, Greater London, England, U.K.

Reviewed: Apr. 9, 2011

This was a great recipe. I think the favorite quinoa recipe of my family so far (with kids age 5, 3 & 1). The flavor was very good and I'm glad I followed the advice of several reviews add by halving the pumpkin spice and 3/4 cup raisins. I also added more carrots, along with celery and spinach. It was great. The more veggies the better for us. We will be making this again. Thanks.

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3 users found this review helpful

Reviewer:

juliannie

Reviewed: Mar. 27, 2011

Not terrible, but not great either. A little too sweet for our taste. I think I'll stick with quinoa and veggies, which is what I usually make.

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5 users found this review helpful

Reviewer:

Emily

Cooking Level: Intermediate

Reviewed: Jan. 26, 2011

I Made this for my family tonight and we loved it !!! I served it with asparagus that I saute with curry and garlic powder. It Was so good!

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6 users found this review helpful

Reviewer:

Lily Saal

Reviewed: Jan. 10, 2011

Mmmm...This is REALLY good! I liked all the raisins, even if my husband thought it was a bit heavy-handed with them. I used parsley, instead of cilantro. My only complaint was the lack of instruction whether or not to keep it covered. I ended up, towards the end, covering it and adding a few extra minutes to the cooking time. It was my first time using this grain, and I learned the little balls become clearish with a white center and then little "tail-like" sprouts appear. It's a keeper, and I'm so glad I used this recipe as my first with this new food.

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Reviewer:

researchnurse

Cooking Level: Intermediate

Reviewed: Nov. 23, 2010

I loved this recipe. It was a tasty and alternative way to make quinoa. I followed it exactly and it came out delicious. I liked the combination of the raisins with the sublte taste of the orange juice. After bringing it to a boil, it took about 20minutes covered on low to be just right.

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Reviewer:

T&JGordon

Reviewed: Sep. 11, 2010

Didn't have any cilantro, used 1/2c less oj and 1/2c more water. Raisin amount was combo raisins and dried cranberries because that's what I had. Also, I don't keep Pumpkin Pie spice so I just made my own combo of it. It was well received.

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6 users found this review helpful