Reviewed: Nov. 15, 2009

Delicious quinoa recipe! Don't be turned off by the raisins, they make an excellent addition and I may even add more next time. I made the following changes....double the mushrooms and asparagus and didn't add olive oil to the quinoa. Will definitely make again, and this recipe can easily be altered with different vegetables.

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marleydog

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Reviewed: Nov. 4, 2009

Nice flavor combination! Easily adaptable to what you have on-hand and/or variations on spices, etc.

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Peppermint Patty

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Aug. 2, 2009

I read all the reviews and was really disappointed with this recipe...fairly bland and the shrimp seemed overpowered by everything else going on. A good bit of chopping for a recipe that wasn't terrific. I didn't alter the recipe in any way, so maybe I should've taken some of the other suggestions/alterations offered by other reviewers. Won't make it again.

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DSBAA

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Reviewed: Jun. 20, 2009

Really yummy! Because of what I had on hand, I made a few changes.....chicken broth for the quinoa, green beans instead of asparagus, red instead of green pepper, regular instead of golden raisins, added some minced garlic, pre-cooked shrimp, lemon instead of lime.....yummy!! This seems like a lot of changes but they're just minor--really. I had some warm and cold and liked it both ways. Yum!

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MARTYPET

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Reviewed: Mar. 18, 2009

We gave this 4 stars but only with the addition of red chili pepper flakes. We tasted it without and it needed that spice to compliment the slight sweetness. Otherwise the recipes "as is" would only be 3.5 stars.

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jmcleland

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Reviewed: Feb. 19, 2009

I LOVED this recipe! It was my first time trying Quinoa, and this recipe will be served in my house frequently. I made a few changes (since I don't like bell peppers and my husband doesn't like mushrooms): I used sundried tomatoes instead of bell peppers (and used the oil from the tomatoes instead of olive oil), no mushrooms, regular raisins (didn't have golden on hand), and threw in a diced avocado. It was scrumptious! I didn't have a fresh lime, so I guestimated 3 tbs of lime juice, which was a bit much, but it was still yummy. My picky (and self-proclaimed "meatatarian") husband ate 3 bowls!

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Dewcat

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Reviewed: Jan. 15, 2009

This was VERY good. I only made a few alterations, but nothing that would jeopardize the recipes integrity, for instance: I added 3 cloves of garlic (I honestly can't imagine this recipe without garlic), omitted the raisins, used pickled ginger instead of fresh (it's what I had on hand), used a fresh lemon instead of a lime (again what I had on hand, this was a VERY NICE touch), and added a handful of spinach to give it a little more color and nutrition. It was delicious and healthy. The best part about this, is that the leftovers can be eaten cold! I imagine that this would make a great summertime salad due to its fragrant citrus notes and fresh greens. Thank you for sharing, I WILL make this again, and possibly experiment with different ingredients!

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Morgan Nowicki

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Reviewed: Oct. 23, 2008

Not bad. Seemed better the second day. Shrimp was filing.

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MABELLA

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Reviewed: Oct. 4, 2008

This was good. I just wish I had had all the ingredients for it. I didn't have bell peppers so I used celery and and added a very few pickled red peppers for color. I didn't have fresh ginger so I used crystlized and a little powdered. I also added 2 cloves of garlic and a bit more asparagus because we like it.

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CURELOM

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Aug. 6, 2008

Like everyone else, we are trying to eat healthier. I followed this recipe exactly, and it was okay, but seemed to be missing something. My husband and I liked it, and added a dash of tamari sauce at the table. I will make it again, but jazz it up with more asparagus, and maybe some garlic or red pepper flakes as suggested by others.

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KATEKANENAYLOR

Cooking Level: Intermediate

Home Town: Lenox, Massachusetts, USA

Living In: Housatonic, Massachusetts, USA

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Reviewed: Jul. 28, 2008

This was my first experience with Quinoa. I added 3 Tbs of ginger in addition to the Tbs of raw. didn't taste the lime juice at all so will add more. Replaced the raisins with orange inspired cranberries.

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No Appetite

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: New York, New York, USA

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Reviewed: Jul. 26, 2008

I used 4 tablespoons of lime juice, added 2 cloves of garlic in the saute, used red bell pepper instead of green, used 1 cup of chopped fresh green beans instead of asparagus, omitted the raisins and 2Tbsp oil for the quinoa, and doubled the mushrooms, red pepper, and parsley. It's quite a few variations, but the result was very flavorful and quite healthy! I will certainly make this again, perhaps even with a few more veggies included.

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BATCAVES

Cooking Level: Expert

Home Town: Vinton, Louisiana, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Jul. 6, 2008

We are just venturing into more healthful eating -- did not even know what quinoa was too long ago!! This was good! I sprinkled the lime juice on at the very end (and put more on the table). I would add more asparagus and ginger next time.

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SUZIG

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Reviewed: Jun. 23, 2008

LOVE IT...first I browned and onion and green pepper, remove from the pot. Rinse quinoa well add to pot along with 1 1/4 cup water 6 oz can of pineapple juice along with 8 oz can of crushed pineapple, and the juice only from a can of mandarin oranges (use the oranges later as a garnish, throw in a handful of raisins and some celery. For a twist I also added 1/2 cup lentils. !/2 tsp. ginger. Bring to a boil then reduce heat to a slow simmer for approx. one hour, watch so pot does not go dry you may need to add more water. I microwaved some shrimp to serve with this YUMMMMY

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Joanne

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2008

I have only made quinoa a couple of times and saw this one so decided to give it a try. The only thing I did differently was used a shallot (no red onion) and unfortunately didn't have asparagus so used carrots instead. I also added some fresh garlic and opted not to add the olive oil at the end as I didn't think it was needed. Turned out great...a nice healthy meal!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Jun. 2, 2008

I made this dish last night and it was really fantastic. Easy and delicious, and so healthy! I pack bento lunches for myself so I'm always looking for good recipes to make on the weekend for the upcoming lunches, and this was perfect. It actually makes 8 cups, so to me it's 8 1-cup servings, which makes the nutritional information very favorable! The only thing I'd change is that next time I'll put in even more asparagus, because I love asparagus. I wanted to note for future cooks that I used frozen pre-cooked shrimp and it was fine. I also used powdered ginger as I didn't have any fresh, but I used more of it. I used lime juice out of a bottle, about 1/4 cup seemed the appropriate amount. This recipe will be a staple, I know! Thanks for a great way to eat quinoa, a real superfood.

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Lori S.

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Reviewed: May 7, 2008

This was delicious, even my hubby liked it, I used 2 limes instead of just the one and added a few jalepino pepper flakes. Cant wait to make again.Going to skip the shrimp next time and serve with fresh steamed salmon.

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can_elle

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Reviewed: Apr. 27, 2008

The quinoa with all the veggies and sweet lime flavoring is excellent. I used red peppers instead of green for extra color, and regular raisins because I didn't have the golden. The only thing I didn't like was the shrimp had no flavor. I would grill it separately speared on rosemary kebobs and your favorite seasonings.

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COLESMOMMY

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Reviewed: Apr. 8, 2008

This recipe was delicious and exceptionally healthy. I didn't have asparagus so I substituted green beans. I also used fire roasted red peppers (in a jar) in place of the green peppers. Next time I would add saute some garlic with the olive oil when heating the pan. We found this to be a wonderful alternative way to prepare quinoa and a must-try for novice quinoa fans. :-)

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ADURSTEWITZ

Home Town: Huntersville, North Carolina, USA

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Reviewed: Feb. 19, 2008

This dish was amazing! I've been looking for a good quinoa recipe and this one is it. I didn't have the raisins so left those out but it still tasted fantastic. Thanks for the great recipe.

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Amy S.

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Shrimp and Quinoa

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