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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Jennifer

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Reviewed: Jul. 12, 2009

Don't waste the time. The onions overpower the quinoa and overall it just does not blend.

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lila

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Reviewed: Jun. 26, 2009

This was sooooooooo great! I simply used carrots instead of celery (not a fan)and doubled the tomatoes and peas and used olive oil. Scrumptious! I do agree that mushrooms would be lovely also.

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Libby

Cooking Level: Intermediate

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Reviewed: May 25, 2009

Even without celery and substituting olive oil for the coconut oil due to what I had on hand, it was a hit! My vegetarian daughter requests this often and her very non-vegetarian boyfriend loved it as well.

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S-Zirl

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: May 12, 2009

This was quite good. My family had never had quinoa and everyone enjoyed it, including the kids. My only neg thought with this dish is that it needed more celery and in larger pieces because I liked the crunch of it. It would be good for some texture.

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SNOOCHUMS95

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Reviewed: Apr. 17, 2009

This was an awesome quinoa recipe - it DOES make a full 12 servings, though! After reading the recommendations, I followed the other readers' suggestions of doubling the tomatoes and peas, and adding some shredded carrots to the sauteed vegetables. I didn't think the coconut oil added any special flavor, though, so next time I'll probably make it with an oil lower in saturated fat. But definitely a keeper!

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Kristen

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 12, 2009

I don't know if I did something wrong but my dish came out like paste. I was suprised by the consistancy, I expected it to be more fluffy. My family still liked the taste and some actually liked the stickiness so I gave 4 stars.

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TBeck

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Reviewed: Sep. 25, 2008

This was my first time at trying quinoa as well. I was really nervous. Because I'm such a picky eater, I omitted the tomatoes and replaced peas with edamame. Delicious!

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Jodosatrace

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Reviewed: Aug. 21, 2008

This recipe was pretty great as is. The changes I would make next time are: 2 cans of tomatoes (and double the wine), 8oz of fresh sliced mushrooms when sauteing the onions. I added the peas (still frozen) after 15 min and simmered for 5 more min.

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Annette

Cooking Level: Intermediate

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Reviewed: May 29, 2008

Love it!!! We are not vegetarians, so I served it with a side of meatballs (bought frozen, no sauce). We had some leftover, but it didn't last long! Kids loved it as well.

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Peppermint Patty

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: May 13, 2008

This was really good! I adapted it slightly - added WAY more veggies than called for and a touch more cheese, broth and evap. milk. Also, used a 29oz can diced tomatoes and I would use even more next time! Also, added diced carrots and am thinking mushrooms and/or asparagus would be a yummy addition next time too. Thanks for a keeper =)

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MSP

Cooking Level: Intermediate

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Reviewed: May 6, 2008

i liked this recipe! easy enough and i always love recipes where there's time to clean up while it's cooking. :) i thought 5 stars but picky (i'm lucky he even lets me cook) husband said 3 so i gave it a 4. served as a main dish, but maybe better as a side??

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kelly

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Reviewed: Apr. 26, 2008

Added some shredded carrots along with the onion, garlic, and celery. Only had 1 & 1/2 cup of quinoa and more than doubled the amount of peas and it still came out beautifully... and delicious! It smells amazing, I love the hint of coconut from the coconut oil. Quinoa lovers will adore this meal. Thanks for the great recipe!

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Kristin

Cooking Level: Intermediate

Home Town: Ebensburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 17, 2008

My fiance and I loved this!!!!! I did some little tweaks to it though. I didn't have any coconut oil so I used olive oil instead and I used fat free condesned milk. I also used tomatoes with chopped chiles to give it a little extra kick. I also shredded some baby carrots into the veggies as well. I also used chicken stock instead of the veggie stock. I will make this again!

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blackbeltman

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Apr. 12, 2008

I gave this 5 stars, my husband gave it 4 stars (but he's comparing it to his favorite food ever, salami sandwiches ;) ). This was easy to make (it took a little bit of time, probably because I hadn't drained the tomatoes enough) and was delicious! This was my first time cooking quinoa and it won't be my last. I substituted shallots for the onion (it was what I had on hand). I'm looking forward to eating the leftovers :) Made this again - it is even BETTER with mushrooms in it. I added them to the onion/celery mix when they were cooking.

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SPELUNK

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Reviewed: Feb. 16, 2008

I liked how this recipe turned out. I did change a few things though. I used chicken broth instead of vegtable broth, I sauteed my onions and garlic in a light spray of canola oil, I didn't add the peas( don't like them) or the celery( ran out of it).I added the roasted tomatoes to the plate so a person could choose to have them or not. I will definetly be making this recipe again.

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