Reviewed: Oct. 27, 2009

This was really delicious. Doesn't need much salt. I added carrots to make it more of a side dish, then used it in a burrito later in the week!

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marykwuest

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Reviewed: Sep. 30, 2009

Love this recipe! I double or triple the spices because it seemed bland the first time I made it. I also love to add a can of black beans (rinsed) and a can of no salt added corn for a heartier version. I add the beans and corn about 3-5 minutes before the quinoa is done. Great with some fajita veggies and salsa all wrapped up in a whole wheat tortilla!

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NikkiG

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Reviewed: Aug. 8, 2009

Great recipe. They're delicious stuffed in green peppers. I boil the peppers for 5 or so minutes first to soften them, then add the quinoa mixture and put back in the oven to melt with pepper jack cheese. In the mixture I used 1/2 of a red bell pepper and a can of tomatoes in lieu of the sauce, but make sure you add less water (or we used veggie broth) to account for the water thats cooked off from the tomatoes. A few things: I agree with others on increasing the spices a bit. And for me this recipe always takes longer than the stated prep/cook time. Takes a little over an hour or more from start to finish.

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loveinit

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Reviewed: Jul. 27, 2009

This was very good. I think I went heavier on the spices, but aside from that I pretty much followed the recipe. I had this with some grilled chicken and peas.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: May 31, 2009

Very good, I used vegetable broth instead of water, everyone loved it even my picky MIL! :)

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: May 21, 2009

This was great. My kids loved it, and my husband, MR. Diehard meat & potatoes chowed it down. He said it kept him full which most vegetarian dishes do not. My kids did as suggested and used it to fill tortillas. This will be in regular rotation in our family! Thank you!

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eviered

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Reviewed: May 11, 2009

This was very good. I used a pobolano pepper instead of a green bell pepper. I also ended up using more cumin and garlic and salt. It was VERY good. I will be making this again! thanks for a great recipe!

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Apr. 5, 2009

My favorite quinoa recipe so far. I increased the spice a bit, and added some salt at the end, and it really hit the spot!

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Charlene

Cooking Level: Beginning

Living In: Oak Creek, Wisconsin, USA

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Reviewed: Apr. 2, 2009

I made this and stuffed some peppers with it. It was pretty good but nothing spectacular.

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Elizabeth

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 29, 2009

Very good. Made with homemade refried black beans. Will make again. Quinoa is a healthy alternative to rice. 17% protein.

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C Rae

Cooking Level: Expert

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Reviewed: Nov. 18, 2008

A Quinoa recipe that even my 2 and 4 year old love!

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JENDANIELLE

Home Town: Petaluma, California, USA

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Reviewed: Sep. 14, 2008

This has proved to be an extremely versitile dish. I initially prepared this dish as a side dish for tacos. We thought it a bit bland as a stand-alone and I was a little disappointed. I had plenty leftover, showever, so I've used it as a substitute for rice in several other Mexican dishes from walking tacos to chile rellenos to stuffed peppers. It has gone over VERY well! While I wouldn't make this again as a stand-alone side dish, I will definitely make it again for a rice substitute in just about any other dish.

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Sue

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Reviewed: Sep. 13, 2008

My wife liked it more than me. She's more of a quinoa fan than I am. She said it was even better the next day.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Aug. 29, 2008

I most recently made this dish as a stuffing for stuffed peppers. I had some salsa I needed to use, so added it while the quinoa was simmering. To bake the peppers, (I only stuffed 3) I stood them in a loaf pan, added condensed tomato soup to the bottom of the pan, and covered with foil, baked at 375 for about a half hour, uncovered and sprinkled with cheese, returned to the oven for a minute, and served with black beans.

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jun. 16, 2008

This is SO good! I don't typically like Spanish rice -- it's often too dry. This turned out moist and PERFECT. I served it with Southwestern Pork Chops. Even my 2 year old ate it -- and wanted more! I halved the recipe, but I think 3/4 would have been perfect for our family of 4. eta: I tried this with couscous tonight instead of quinoa. The only difference was adding the couscous last, and reducing the water to 1 1/2 c. It only needed to cook covered for about 5 minutes. It was just as tasty, but took a fraction of the time!

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Jun. 1, 2008

I used the canned tomatoes also, and we loved this. I'll probaby increase the spices next time, but we'll definitely make it again. Thanks!

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Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: May 3, 2008

This was fantastic. It is a clever take on traditional Spanish rice. I used canned tomatoes instead of tomato sauce to give it a little more of appeal.

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