Reviewed: Feb. 15, 2011

I have to agree with other reviewers - this was a good "starter" recipe. I added 2 cloves of garlic to the onions, as well as the thyme, pepper and salt that was suggested. I used 3 cups of veggie broth and an extra splash of wine. I also put in about 1.5 tsp of Kitchen Bouquet to give it a bit more color/flavor. I paired with a salad and warm, fresh rye bread and we really enjoyed. Thanks so much for posting this.

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Reviewer:

pause2shop.com

Cooking Level: Expert

Home Town: Fairlee, Vermont, USA

Living In: Wilder, Vermont, USA

Reviewed: Nov. 13, 2010

Very bland even after adding veggie broth, garlic, and vinegar. I love quinoa but just not in this recipe, sorry!

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3 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Mar. 15, 2010

This is 5 star if you take the other's suggestions along with mine! I used a vegetarian vegetable stock and used a Sage-Rosemary-Thyme herb combo. I used Coconut Oil instead of canola oil because it is better to heat since it does not oxidize as much as other oil at high temperatures. Skinny Bitch taught me that. I added some liquid smoke at the end as well as salt an pepper.

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8 users found this review helpful

Reviewer:

hmihal

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Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Tampa, Florida, USA

Reviewed: Dec. 10, 2009

I agree w/ the other reviewers that this recipe as written is a bit bland. Garlic and fresh ground pepper really help, I also added some finely chopped celery and red bell pepper, and served with a sprinkle of parmesan cheese. If I make this again, I'll cook it in vegetable broth instead of plain water.

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7 users found this review helpful

Reviewer:

rachycez

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Jan. 23, 2009

An interesting combination of vegetables in this one, but it was nice and creamy.

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4 users found this review helpful

Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jan. 17, 2009

This is not a bad jumping off point, but from the start I could see it would be a little on the bland side. I substituted chicken stock for the water (vegetable stock would work just as well if you want to keep it vegetarian)added a good sized grind of fresh pepper (I use the peppercorn mix of black, red, pink and white), a generous clove of fresh garlic, a pinch of thyme, sea salt instead of table salt for seasoning, and it was nearly perfect. Since my husband and I are not vegetarians I added a tablespoon of chopped bacon to add a little rich smoky flavor and it was great. A scant 1/4 tsp of liquid smoke would work for vegetarians. Soups are all about layers of flavors to me, and while this recipe was a good base it needed some help to get to where I wanted it to be. P.S. this is my first experiment with quinoa, and I will definitely be using it again!

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Reviewer:

Danielle Heiderich

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Jul. 18, 2008

I found the recipe as written a little bland. I used half broth and half water, and I would definitely substitute broth for the full amount of water next time. I would probably add some garlic at the beginning as well.

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16 users found this review helpful