Reviewed: May 17, 2013

My first Quinoa adventure and it was fabulous! Everyone loved it, even my "unhealthy eating friends"! Can't wait to share with my daughters!

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Reviewer:

Cindy Lou

Reviewed: Apr. 20, 2013

This is an extremely tasty dish. After making the quinoa and the sweet potato mixture we mix it all together. The cayenne brings in the perfect amount of heat and you don't even need salt if you want a low sodium side dish. We use all organic ingredients adding to the healthiness the dish has already. This has become quite a common dish at our house.

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Reviewer:

Shannon

Cooking Level: Expert

Reviewed: Mar. 24, 2013

Used red quinoa and skipped the pecans. It was ok. The cayenne pepper gave it a bit of a kick, but other than that it was pretty bland.

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Reviewer:

Jennifer

Reviewed: Feb. 11, 2013

Substituted chicken stock for the water which gives the quinoa a great taste on its own. Added a 1/2 diced red pepper to the mushroom/sweet potato mixture.....fabulous veggie main or size. Two thumbs up

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Reviewer:

cyan

Reviewed: Jan. 24, 2013

I'm confused by the first instruction. Do you just cook dry quinoa with no oil for five minutes? Mine just burnt and made my whole house smell like burnt popcorn.

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Reviewer:

smandle

Reviewed: Jan. 19, 2013

Very good and easy to make. Will keep this recipe. I cooked the quinoa in a rice cooker. And I used a bit of vegetable broth so the veggies wouldn't stick to the pan. Next time I make this I might cook the potatoes first in a microwave or separately, so it doesn't take so long to cook.

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Reviewer:

hw3023

Reviewed: Jan. 10, 2013

I love this recipe! I omitted the pecans, used veggie stock in lieu of water, used a 1/2 cup of quinoa (and will add even more next time), used avocado oil and almond oil in lieu of olive oil (to boost monounsaturated fat content even higher), and used oil when "toasting" the quinoa to make it even fluffier. The heat is subtle and slow growing, it did not overpower the other flavors at all. SO GOOD!

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Reviewer:

chickiekat

Reviewed: Nov. 8, 2012

This was super yummy! I loved it! I used barley instead of quinoa only because that's what was in my pantry and used more chili to suit my taste and it was delish! I will certainly make this again!

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Reviewer:

loripopc

Reviewed: Nov. 3, 2012

I love this recipe. Sometimes I add dried cranberries for some extra texture and sweetness if I don't have pecans.

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Reviewer:

Mike

Reviewed: Sep. 24, 2012

I halved the cayenne and added some turmeric and cinnamon. I like all of the ingredients and thought it would be delicious, but overall it was just ok. I agree with the other reviewers who said it was missing something.

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