Reviewed: May 15, 2012

love this recipe. I have been cooking this for almost two years now. I do make a few minor changes. I think the balsamic vinegar is too overpowering so I cut it in half and I use vegetable broth to make it vegetarian. Occasionally increase the amount of mushrooms because I love mushrooms!

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Reviewer:

kareniscooking

Reviewed: May 5, 2012

I've made this recipe several times and every time it's worked out very well. Tonight I made it using Bulgur instead of Quinoa and it was equally delicious. For a special treat and to improve the presentation, I toss a handful of roasted, salted cashews on the top immediately before serving.

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Reviewer:

Debutante

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Cooking Level: Expert

Home Town: Richmond Hill, Ontario, Canada

Reviewed: May 2, 2012

I altered this so as to cook it in my rice cooker. Added a wee bit of nutmeg to complement the spinach, and mixed the goat cheese right in at the end of cooking. Great side-dish to pair with "Fig and Lemon chicken" from AR.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Apr. 1, 2012

Amazing recipe - it turned out beautifully. I was looking for any dish with spinach and mushrooms (wanted to free some fridge space) and came across this dish. I have tried quinoa before, mainly in soups, and quite liked it for the health effects of this wonderful little grain. This recipe opened some new cooking opportunities with quinoa. We absolutely love spinach, and it is a great combination. Thank you, Robin!

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Reviewer:

irynam

Reviewed: Feb. 27, 2012

WE loved all the flavors this recipe afforded us- we have been enjoying quinoa for quite some time and I never thought to put all of this together- Thank you, I even paired this with the garlic spinach recipe that is on this site-

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Reviewer:

Nancyo

Reviewed: Jan. 22, 2012

I made this for company and it got rave reviews. I had prepared everything up to adding the spinach. Just before serving it, I added more chicken broth to reheat the quinoa, then I added the spinach to wilt it and served it with the crumbled goat cheese. Would make it again.

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Reviewer:

AMurphy

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jan. 19, 2012

Loved this! I did change it a bit, seems we like our food a bit spicier than normal. I used one whole yellow onion, one whole red onion and sauteed it with crushed red pepper flakes. Also, we topped our with goat cheese AND organic raw walnut pieces. It was amazing.

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Reviewer:

betty

Reviewed: Dec. 28, 2011

I made this dish for friends who had either never had quinoa or had "tasteless" quinoa once before. They loved it and asked for the recipe. I love the inclusion of thyme. It was a nice change of flavor. I was very good. I substituted apple cider for wine and veggie chicken broth for chicken broth. Red Quinoa adds a different flavor also. I cut down on the amount of balsamic to cut some of the sweetness and vinegar taste.

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Reviewer:

Ben

Reviewed: Dec. 21, 2011

Wow. Loved this recipe. I didn't cook the mushrooms separately. Tossed them in halfway thru the onions. Used 1 Tb vinegar total and added maple and allspice roasted carrots with the spinach. Feta instead of goat cheese. Half veg and half chichen stock. Sounds like a lot of changes but this is the kind of recipe that lends itself to winging it. It's the base of wine, stock, balsamic and thyme which make it stand out. You could add or sub depending on what you have and still...OMG. This dish made me happy eating it, it was so good. Thank you, Robin. This is a new house basic.

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Reviewer:

jenn

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Sep. 20, 2011

I absolutely loved this recipe! The goat cheese is crucial and give such a complimentary taste to the Quinoa. I might have used too much balsamic vinegar, so a little less of that would be the only change! A very healthy side - the more veggies the merrier!

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