Reviewer:

Reviewed: Sep. 16, 2011

I love this recipe and have made it a number of times since first discovering it. Instead of soaking the raisins in water and adding them in at the end, I simmer them with the quinoa and chicken stock so they absorb the liquid and become more tender (I have also done this with the garbanzo beans). I have also made this without the chicken stock, subbing in the liquid from the canned garbanzo beans and adding water until it reaches 1.5 cups (usually have to add about .5 cups of water).

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Reviewer:

fluffabelle

Cooking Level: Intermediate

Reviewed: Sep. 4, 2011

I really enjoy this. Omitted the pine nuts & raisins, I didn't have any, but added toasted almonds to the top and it was delicious. Also used water in place of chicken stock and it was still excellent. Will definitely be making this one again. (:

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Reviewer:

bree (:

Cooking Level: Beginning

Reviewed: Aug. 30, 2011

Very surprising, the ingredients go well together and the seasoning is subtle. Refreshing, healthy nice dish. I added more liquid during cooking, felt the need.

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Reviewer:

Aktimel

Reviewed: Aug. 22, 2011

Very good tasting. Some of the better tasting quinoa recipes out there. I omitted pine nuts (didn't have them) and raisins as hubby doesn't like raisins in his food. Will be a regular quinoa recipe for us for sure.

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Aug. 15, 2011

Delicious. I used low sodium stock, Jamacian curry powder, dried tart cherries instead of raisins, and toasted pumpkin seeds instead of pine nuts.

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Reviewer:

416cooker

Reviewed: Jul. 29, 2011

This was not good. I love all of these ingredients, but not together. I'm trying to figure out how to salvage this dish, maybe a green vegetable?

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Reviewer:

Kay

Reviewed: Jul. 29, 2011

Unbelievable! Used dried cranberries instead of raisins.. it was fantastic!

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Reviewer:

jentess

Cooking Level: Intermediate

Reviewed: Jul. 28, 2011

Used black beans instead of garbanzo (what I had) but it was wonderful. A definite keeper.

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Reviewer:

WEC

Home Town: Edmonton, Alberta, Canada

Reviewed: Jul. 28, 2011

The mix of spices in this dish was yummy! I was looking to make something quick with what I had on hand, and this did the trick! It accepts substitutions well. I used white beans, dried cranberries, and toasted sunflower seeds instead of chickpeas, raisins, and pine nuts. I thought it was a bit salty, so I think I will use less or no salt next time. (The chicken broth is already salty)

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