Reviewed: Apr. 29, 2012

This is very good. It's my first attempt cooking Quinoa. I served it at room temperature. I'm anxious to try it hot and cold too along with some more variations.

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RECSCHI

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Reviewed: Mar. 11, 2012

Interesting but not my favorite.

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r*l*p

Reviewed: Mar. 2, 2012

Very flavorful, pretty, and tastes healthy. I didn't have lemon juice so I squeezed half a lemon on it instead. I liked the tangy flavor it added.

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jbeanfreit

Reviewed: Feb. 19, 2012

I really enjoyed this recipe and I have been using it as a base to experiment with. My flavorite so far was adding 2 leafs of shredded cabbage (which I cooked 1st for a few mins), i also added thinly sliced asparagus. I use fresh basil which I add at the end during the simer. And I don't add salt at all...the veggie broth is loaded with sodium. Oh and I also used half red quinoa, half white. Yee-Haw good stuff...wife gave me a check in the plus column she did ;P

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Camifornia

Reviewed: Feb. 18, 2012

Not one complaint from the family on this one! Doubled the mushrooms as mentiioned by other reviewers and used half baby bellas/half regular mushrooms. The mushrooms were fantastic. I used chicken breasts that weren't quite thawed went they went in the oven, and the 45 minutes was perfect for cooking them; very moist. If using completely thawed chicken, I'd cut the cooking time down by 10 minutes to keep them from drying out.

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Nancy B

Cooking Level: Expert

Reviewed: Feb. 16, 2012

I used red Quinoa instead but this was a huge hit with the family!

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Nicci Van Cleve

Reviewed: Feb. 12, 2012

This was excellent. I made a couple of small changes: I diced all the vegetables quite finely before sauteeing. I added some red pepper, and I substituted green onions for regular onions, to add a bit of color. I increased the bouillon to 1.5 cups, and increased the quinoa to 3/4 cup, in order to make this a 4-serving recipe. My husband has never cared for quinoa but he LOVED this.

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Alphafive

Reviewed: Feb. 12, 2012

This is now in permanent rotation in our house. had a bag of frozen miripoux so i used that in place of the initial veggies, toasted the quinoa. I followed other reviewers suggestion and added 1 t cumin. I went light on the turmeric. I also added peas and will likely add additional various veggies.

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joradance

Reviewed: Feb. 7, 2012

Surprisingly good. I used the juice from half a lime and didn't have celery so used some mushrooms. Double the recipe if you want leftovers--was enough for 1 meal for 2 people. If you use vegetable bouillon to make your broth, I'd suggest 1 teaspoon bouillon. Add some beans to make it a full meal.

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