Red Quinoa Pilaf with Caribbean Flavors Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 3, 2010
I'm all for interesting and unusual flavor combinations, and I love a good sweet/savory dish, but these ingredients just did not work together. Honestly, it tasted like I cleaned out my refrigerator. It needs some type of seasoning to tie everything together. It was also very oniony. I think you'd be better off omitting the edamame (which I love, but which just doesn't blend here) and red peppers, using red onions caramelized in coconut oil, and increasing the salt. Thanks, but this isn't a keeper for me.
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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Reviewed: Apr. 14, 2010
I omitted the edamame, chile pepper, almonds, cranberries and cilantro. However I did add tomato, cucumber and a scrambled egg with some paprika. It turned inot quite a lovely colorful dish!
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Reviewed: Jul. 19, 2010
tasty! I switched lentils for edamame because I didn't have any on hand, reduced the onions to 3, and used a habanero pepper instead of serrano. Really a nice dish with a Caribbean flair!
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Reviewed: Dec. 31, 2010
Something was off about the proportions of ingredients in this recipe - definitely too much lime and chile pepper.
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Reviewed: Mar. 7, 2011
A very tasty and unusual pilaf, this recipe took quite a bit of work, but we really enjoyed it. Even if I never make it again, I will remember this meal.
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Reviewed: Apr. 23, 2012
Delicious! I left out the serrano chile pepper and added a dash of chili flakes I had from a delivered pizza. I served this with italian dressing marinated chicken breasts that I grilled.
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