Reviewed: Feb. 5, 2009

I feel like this recipe has potential. It's a good combination of flavors, but way too much liquid for the amount of quinoa. My end product turned out incredibly soggy and was not so good.

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alissaz

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Reviewed: Jan. 30, 2009

Mmmmmmmmm! We cut down the vinegar by a teaspoon or so, and the dish still tasted excellent! A great way to sneak spinach in, especially for the pickier eaters of the family. :-)

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Rachel

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Jan. 29, 2009

My favorite quinoa recipe ever! Made it last night and fell in love with it again! My husband loves it. We no longer cook with rice, ever. Quinoa is just too good for you. I make it with canned/dried ingredients sometimes, but much better with fresh! Great with "Garlic and Rosemary Simmered Pork Chops!"

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C Rae

Cooking Level: Expert

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Reviewed: Dec. 17, 2008

I cooked this tonight with only one small change: I replaced the mushrooms with grilled chicken. It turned out great and this small change increases the serving size from 3 to 5. This had great flavor and was easy to make.

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new2food

Cooking Level: Beginning

Home Town: Lancaster, California, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 29, 2008

The flavor was okay on this one, but the texture left a lot to be desired. It's such a great idea that I don't want to give up on it yet... I think I just need to perfect making quinoa that's not soggy before I make this again.

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amy-amanda

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Sep. 28, 2008

This is the best quinoa recipe I've found yet! I followed the recipe exactly, with the exception of using feta instead of goat cheese, since that's what I had on hand. Excellent!! I will definitely make this again!

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TYKE99

Cooking Level: Intermediate

Living In: Reeders, Pennsylvania, USA

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Reviewed: Sep. 11, 2008

Wonderful! I used frozen spinach that I thawed and drained really well and it was fine. I added it the last 5 min of the cooking time. I also used feta and it was great. I'll add a can of diced tomatoes next time.

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Annette

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2008

I loved this recipe and surprisingly, so did my boyfriend! I followed the recipe, but I did end up with a lot of extra liquid after I added the mushroom mixture, but that was no problem to cook off. I also added some chopped bell pepper with the onion in the first step, which I thought gave a nice compliment. I thought the wine flavor was perfect. I will definately be making this one again.

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Liana

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Reviewed: Jul. 17, 2008

Easy and delicious! Like other reviewers, I also used about half a bag of spinach.

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Melissa Moo

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

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Reviewed: May 31, 2008

This was very good the first day and not quite as good reheated as leftovers. I'll admit that the flavor of quinoa isn't my favorite, but I eat it anyway because it is so healthy. For quinoa lovers this recipe is probably a 5.

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MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: May 25, 2008

This was my first time cooking or eating quinoa and I really enjoyed it. For easier assembly, I recommend wilting the spinach with the mushrooms and then stirring it into the quinoa. Thanks for a great intro to a healthy side dish.

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HLyn76

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Reviewed: May 18, 2008

This was my first time cooking quinoa and I was surprised at how good this recipe came out! I didn't have the goat cheese so I just sprinkled some grated parmesan cheese on top. It actually tasted great even without the cheese. I'll definitely be making this again!

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aichan

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Reviewed: May 13, 2008

I love it, and to add some protein without adding much fat, I grilled up some turkey sausage, chopped it and threw it in. It made it a great lunch to take to work.

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Roland

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Reviewed: Apr. 24, 2008

This was a fabulous recipe that even my picky eating dh loved. And as previous commenters mentioned, it's even better the next day. My hubby won't eat feta or goat cheese so I used fresh parm reggiano and it blended well with the rest of the flavors. I'd love to try it with goat cheese though. I also used dried wild mushrooms and just reconstituted them before putting them in the skillet. Next time I'll try reconstituting them in the stock and wine but this way was just fine too. I only used 5oz of fresh spinach and that was fine, though I might use more next time just because I like it. I might try cutting back on the balsamic just a smidge because it came across just a hair stronger than I'd like the first night, though by the second day it had mellowed out. Excellent dish! Thank you!

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Shef W

Cooking Level: Expert

Living In: Kenmore, Washington, USA

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Reviewed: Apr. 20, 2008

This was delicious! Even my boyfriend who is a little skeptical of "healthy food" liked this. Thanks Robin!

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Kristin

Cooking Level: Intermediate

Home Town: Ebensburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 8, 2008

I have made this dish about 4 times now and love it every time. I think you can use dried thyme too and certainly don't need an entire bag of spinach. Also I omitted the cheese. It makes a lot but is even better on days 2 and 3 so . . .

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Christo

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Reviewed: Feb. 16, 2008

I made this using vegetarian ingredients and it's the best Quinoa recipe I've tried. You won't be sorry! I cut my mushrooms up really tiny, because I feel that works better with the texture of the quinoa. I also add frozen chopped spinach or kale at the end. I love this recipe because you can eat it cold during the summer, or heated up when the weather gets cold. It tastes delicious either way, and one batch lasts me a whole week! Thank you so much for this recipe - it really is one of my favorite meals!

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COMET98

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Reviewed: Feb. 9, 2008

I came across this recipe while poking around the site. We'd never even heard of Quinoa before. I went out, picked some up and made this for lunch. Absolutely amazing - can't wait to make it for my mother-in-law who's vegetarian and I'm always looking for new things to make for her. The only alterations for me were using a whole (small) red onion, more garlic and I diced an under-ripe tomato and added it to the end of the quinoa before the mushrooms went in, and Feta instead of Goat cheese. We'll be having this again soon (and looking for more Quinoa recipes in the meantime!) Thanks SO much for introducing us to this wonderful food!

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Tony

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Feb. 1, 2008

I made this twice, the first time with the goat cheese (no one liked it) the second time with Feta cheese (everyone liked it!) I will be making this again!

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MissieR

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

I used parmesan cheese instead of goat cheese since that's what I had. Will definitely be making this again.

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annieb

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Toronto, Ontario, Canada

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Robin's Quinoa with Mushrooms and Spinach

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