The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 5, 2009
I liked this recipe very much. I used portobello mushrooms because that is what I had in the fridge. I'll make this again.
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Cooking Level: Expert

Living In: Athens, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 17, 2009
Instead of cayenne I added canned chipotle peppers in adobe sauce. These peppers are VERY spicy, use sparingly. I halved the original recipe portion and only used one small pepper, discarded seeds and chopped very fine. It added the perfect smokey kick to this recipe. I have recently incorporated quinoa into my diet and this is a great recipe for the fall, very earthy with the mushrooms and toasted pecans. And I think any winter squash would be great in this recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 31, 2009
Good. Make again. Just a dash of cayenne.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 22, 2009
Awesome! I followed the recipe to a T and it turned out fantastic. The sweet potatoes and pecans give this dish plenty of flavor. I did have to add water to keep the vegetables from burning.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 4, 2009
I love this recipe. My kids do not go for spicy things so I used cinnamon, nutmeg, cloves and agave nectar instead of cayenne. It went welll with the sweet potato...next time Ill even season the quenoa too.
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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 8, 2009
I love finding new recipes using quinoa. This one was a little spicy for me. Next time I'll make the following modifications: 1, replace ¼ t cayenne with ¼ t cinnamon (cinnamon is the perfect companion for sweet potatoes and pecans); 2, begin preparing and cooking the vegetables first (before cooking the quinoa); 3, add an extra tablespoon of olive oil prior to adding the mushrooms, sweet potatoes and spices; 4, five minutes into cooking the vegetables add ¼ cup of water to the vegetables. I loved this so much, I’m thinking of adding this to our Thanksgiving menu. Thank you lep413 for a delicious recipe.
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Cooking Level: Beginning

Home Town: Smithtown, New York, USA
Living In: New Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 30, 2009
I was really concerned until I mixed everything together. Then the flavors mixed just right and it turned our great! Nice vegetarian meal.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
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Reviewed: May 24, 2009
This is a very healthy recipe, but overral this dish was ok. I thought the sweet potato was soggy and it didn't have much flavor. I would add different veggies next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: May 23, 2009
Really good stuff! Turned out better than I expected - even my partner liked it! And he's rarely into things that's out of the norm (i.e. other than pasta, roast meat, veges, beans, chips etc). I added peas to give it some colour. Also, added a couple of sticks of celery which seems to really add that extra something that seems missing otherwise...also tossed in a couple of small fresh chillies in for an extra spice zing.
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J

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 20, 2009
This was pretty good flavor wise. The only thing I didn't like was how smushy the potatoes got. I put the left overs in the broiler for a while untill the potatoes crisped up a bit. It was much better after that.
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CF
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 13, 2009
Great flavor, really good. I used chicken broth to cook the quinoa in and I used about a cup of quinoa. I also left out the nuts.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 4, 2009
i made this a little spicier with some added paprika, curry powder, and chili. we also substituted spinach for mushrooms. even the most skeptical eaters in my family enjoyed.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 25, 2009
This was a cheap, healthy recipe. Next time I will double the quinoa and add another flavorful vegetable like corn or green pepper.
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Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Cocoa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 5, 2009
I caramelized the onions which gave this dish a beautiful color and wonderful sweet flavor. Toasting the quinoa and nuts was also a nice touch. I thought there was plenty of cayenne pepper as written. I will definitely make this again. Thank you lep413 for sharing.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 21, 2009
definitely lacking some seasoning, maybe more garlic? use a little less cayenne pepper if you don't want it too spicy. great healthy vegan combination of foods!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 8, 2009
Simply delicious! No nuts for me with my allergies, but a wonderful way to dress up the quinoa.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 5, 2009
Very good recipe. I added an assortment of other veggies I had on hand. Love the mix of sweet onion and potato with the spice!
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Cooking Level: Intermediate

Home Town: Geneseo, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 19, 2008
Absolutely delicious. I have a husband that needs to have flavorful food, and he really enjoyed this one. We ate it for breakfast! I was able to get it ready faster than the time specified (took me about 45 minutes). If using as a main dish, have a protein on the side.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 8, 2008
I was disapointd with this recipe. I prefer a lot of flavor. This recipe seemed to be missing something.
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Cooking Level: Intermediate

Home Town: Damascus, Maryland, USA
Living In: Stuart, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 18, 2008
Definitely a keeper! We loved it! I substituted paprika for cayenne. We were pretty hungry so I added some spicy Italian chicken sausage, although it'd be great meatless too.
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Cooking Level: Expert

Living In: Tucson, Arizona, USA

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