Reviewed: Jan. 16, 2012

Five stars as made with many of the other reviewers suggestions; including replacing chicken broth for veggie broth and using mushrooms/grated carrots instead of celery. Also used some extra cheese! Will definitely be making again!

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Reviewer:

coribs

Cooking Level: Intermediate

Reviewed: Apr. 12, 2011

I thought this was a pretty good recipe, but it seemed a little bland. The people I had over for dinner loved it and plan on making it themselves, but my boyfriend and I weren't all that impressed. However I loved the consistency of it, so I think I will try it again and add some kick to it. I didn't have coconut oil so I used vegetable, and I didn't have the evaporated milk so I omited it. Next time I think I'll add diced chilies, more tomatoes, wine, and use olive oil. But it was a great recipe for quinoa all in all.

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Reviewer:

urban479

Reviewed: Apr. 6, 2011

This was even better the next day.

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Reviewer:

beachbound85

Reviewed: Jan. 27, 2011

We are just beginning to venture out and eat helthier "rice type" things. I like quinoa and made this for the family. I used a 28 oz can of the tomatoes and they were fantastic roasted in the oven...don't skip that step, it makes a big difference. And I added a little more parm cheese than the recipe stated. and used fat free half and half. I had it on the side of a pork dinner and it was even better the next day. Thanks for the recipe!

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Reviewer:

Rachel

Reviewed: Apr. 18, 2010

I found this recipe when I was searching for ways to cook with coconut oil - I am pregnant and coconut oil is suppose to be a "super food" for pregnancy. This is an awesome quinoa dish! Really feels like eating comfort food but is pretty healthy; this has become a winter staple for us. As suggested by other reviewers, I added more tomatoes and peas. I also added some roasted asparagus (roasted in oven at 400 with some olive oil and sea salt) then cut in pieces and added at the same time as peas.

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Reviewer:

todcat

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

Reviewed: Feb. 5, 2010

Very yummy! I thought all of the different flavors blended well together. I didn't alter the recipe at all, and it made great leftovers!

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Reviewer:

sugarhigh

Cooking Level: Intermediate

Home Town: Fremont, Nebraska, USA

Living In: Highlands Ranch, Colorado, USA

Reviewed: Feb. 3, 2010

I'm a little perplexed by all the rave reviews. This is OK, but not better. I agree with the reviewer who recommended doubling the tomatoes. They kinda shrivel up in the oven and disappear once mixed into the quinoa. I will do that if I make this again, but I probably won't make it again.

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Reviewer:

Mirandamom

Reviewed: Jan. 29, 2010

What a nice flavor. You don't even realize there is no meat in this dish. We had with with Cajun Sweet Potatoes for a delicious complete vegetarian meal.

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Reviewer:

FloridaJoe

Reviewed: Oct. 30, 2009

This was very yummy. My husband enjoyed it too. Only changes I made were based on others' reviews so I used more tomatoes, wine, peas and paremesan. Used chicken broth instead of vegetable. Used olive oil instead of coconut. I also liked the fact that we were eating something that was pretty good for us too. I will def make this again.

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9 users found this review helpful