Reviewed: Nov. 11, 2009

This dish was DELICIOUS! Even my husband liked it! I did add a few things...about 1 TBS of lemon juice and 1/4 cup of pine nuts toasted. I used minced garlic (1 heaping TBS) because I didn't have any fresh. I cooked the quinoa in 2 cups of chicken broth instead of water. (not 3! Quinoa is cooked like rice, 1 part quinoa 2 parts liquid) This was my whole dinner, my husband had it as a side dish to steak. This was incredible and my new favorite way to make quinoa!

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SavedByGrace

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Sep. 17, 2009

We made a double batch of these because it didn't seem like one batch could serve four people. It was pretty tasty. We made half the quinoa with vegetable stock and half with water, and added garlic, zucchini and red onion. There was just enough for my husband and myself, plus leftovers for work the next day. We'll make it again, and switch up the veggies too!

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Gini

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 18, 2009

This is my very first time trying quinoa, not even sure how its pronounced. I really loved it and this dish is awesome, quite simple and i used red bell peppers, broccoli, onions, celery, carrots, and garlic. Its a simple dish, nothing too special but since I have never had quinoa I will give it a 5 because it tasted good all together.

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Tallya

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Reviewed: Aug. 10, 2009

this was my first attempt at making quinoa. i really enjoyed it. found i had to taste the quinoa as it cooked as i haven't the experience; it takes longer than 20 mins to cook. i used vegetable stock instead of water to add more flavour. i love recipes with cumin and this one turned out really well. was a big hit in my house. served with tilapia.

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jodituckett

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Reviewed: May 1, 2009

Really tasty. I made it with carrots, broccoli, and snow peas, cause that is what's in season right now where I live. Benefits from extra S&P.

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Wayde Lawler

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Apr. 2, 2009

Finally! A way I enjoy quinoa. This recipe rocks...the cumin & oregano give it just a little more flavor. And straining made the texture so much better...it also makes it moldable so you can play around with serving it aesthetically (e.g. use a measuring cup, pack it, then turn it upside down on the plate). I'll make this again for sure!

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Rebcamuse

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 10, 2008

I think I "a bit over-did-it" with the vegetables... I added graped tomatoes and used baby corn in place of the caned corn I added purple onion to add some color. Love the taste!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Aug. 3, 2008

both my husband and i love the flavors of this dish. as the recipe states, you can use almost any vegetable that you have on hand. i used garlic, red onion, fresh corn cut from the cob, red bell pepper and celery. i also used red quinoa which, i think, takes more time to cook than white quinoa. awesome recipe!

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