Malaysian Quinoa (Vegetarian) Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Feb. 18, 2007
This was fantastic. I didn't have soy chunks on hand, so we used Quorn tenders instead. Since they didn't need to be rehydrated, I simply cooked them in a pan separate from the sauce and blended them together before adding to the quinoa. I also just added a tiny bit of water to the sauce rather than the 1/2 cup the recipe called for- I wasn't sure how much water would have been left after the soy had been rehydrated, so I just guessed- maybe 2 or 3 Tbs. I then doubled the amount of the sauce since the previous reviewer had said it was dry. This made a perfect amount and was really delicious, though I think next time I'll add a little more peanut butter. It also only really made enough for my boyfriend and I, so next time I'll definitely double the recipe as we easily could have eaten more and we both LOVED it. Very nice flavor, and I love getting new recipes for quinoa!
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Reviewed: Jan. 8, 2007
I found this to be very dry (even after adding a good bit more water), and the cooking time seems off. The flavors didn't do it for me, and I love Southeast Asian food.
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