Reviewed: Jul. 6, 2008

We are just venturing into more healthful eating -- did not even know what quinoa was too long ago!! This was good! I sprinkled the lime juice on at the very end (and put more on the table). I would add more asparagus and ginger next time.

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Reviewer:

SUZIG

Reviewed: Jun. 23, 2008

LOVE IT...first I browned and onion and green pepper, remove from the pot. Rinse quinoa well add to pot along with 1 1/4 cup water 6 oz can of pineapple juice along with 8 oz can of crushed pineapple, and the juice only from a can of mandarin oranges (use the oranges later as a garnish, throw in a handful of raisins and some celery. For a twist I also added 1/2 cup lentils. !/2 tsp. ginger. Bring to a boil then reduce heat to a slow simmer for approx. one hour, watch so pot does not go dry you may need to add more water. I microwaved some shrimp to serve with this YUMMMMY

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Reviewer:

Joanne

Cooking Level: Intermediate

Reviewed: Jun. 4, 2008

I have only made quinoa a couple of times and saw this one so decided to give it a try. The only thing I did differently was used a shallot (no red onion) and unfortunately didn't have asparagus so used carrots instead. I also added some fresh garlic and opted not to add the olive oil at the end as I didn't think it was needed. Turned out great...a nice healthy meal!

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Reviewer:

ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Jun. 2, 2008

I made this dish last night and it was really fantastic. Easy and delicious, and so healthy! I pack bento lunches for myself so I'm always looking for good recipes to make on the weekend for the upcoming lunches, and this was perfect. It actually makes 8 cups, so to me it's 8 1-cup servings, which makes the nutritional information very favorable! The only thing I'd change is that next time I'll put in even more asparagus, because I love asparagus. I wanted to note for future cooks that I used frozen pre-cooked shrimp and it was fine. I also used powdered ginger as I didn't have any fresh, but I used more of it. I used lime juice out of a bottle, about 1/4 cup seemed the appropriate amount. This recipe will be a staple, I know! Thanks for a great way to eat quinoa, a real superfood.

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33 users found this review helpful

Reviewer:

Lori S.

Reviewed: May 7, 2008

This was delicious, even my hubby liked it, I used 2 limes instead of just the one and added a few jalepino pepper flakes. Cant wait to make again.Going to skip the shrimp next time and serve with fresh steamed salmon.

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Reviewer:

can_elle

Reviewed: Apr. 27, 2008

The quinoa with all the veggies and sweet lime flavoring is excellent. I used red peppers instead of green for extra color, and regular raisins because I didn't have the golden. The only thing I didn't like was the shrimp had no flavor. I would grill it separately speared on rosemary kebobs and your favorite seasonings.

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15 users found this review helpful

Reviewer:

COLESMOMMY

Reviewed: Apr. 8, 2008

This recipe was delicious and exceptionally healthy. I didn't have asparagus so I substituted green beans. I also used fire roasted red peppers (in a jar) in place of the green peppers. Next time I would add saute some garlic with the olive oil when heating the pan. We found this to be a wonderful alternative way to prepare quinoa and a must-try for novice quinoa fans. :-)

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48 users found this review helpful

Reviewer:

ADURSTEWITZ

Home Town: Huntersville, North Carolina, USA

Reviewed: Feb. 19, 2008

This dish was amazing! I've been looking for a good quinoa recipe and this one is it. I didn't have the raisins so left those out but it still tasted fantastic. Thanks for the great recipe.

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9 users found this review helpful

Reviewer:

Amy S.

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 4, 2007

I have made this twice and will be keeping as a regular staple. The quinoa was good without the shrimp, although my son took care of this by eating all his shrimp and then having half of mine as well. Try this you will like it.

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Reviewer:

MIDOW

Cooking Level: Expert

Home Town: Powell River, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Jan. 18, 2007

I made this last night and my husband and I loved it. I did want to make a healthier version so I used 1 teaspoon olive oil to saute the vegetables and shrimp in a non-stick skillet over medium heat and did not add the additional 2 tablespoons of oil at the end. This shaved off about 100 calories and 10 grams of fat per serving! I will definitely make this again.

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71 users found this review helpful