Reviewed: Nov. 7, 2008

This was tasty. I used less water as recommended by other reviewers. Also, I didn't have fresh tomatoes so I used a 14.5 oz can of diced tomatoes and used the juice in place of some of the water. I only had red pepper but I added some chopped fresh spinach after about 10 or 15 minutes of cooking which helped make it colorful.

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okinok


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Reviewed: Oct. 20, 2008

My favorite way to prepare quinoa - it tastes like vegetarian spaghetti.

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R L


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Reviewed: Oct. 10, 2008

Good recipe. I took people's advice and used only 2 cups of water. It worked out well. I also added cherry tomatoes at the end instead of regular tomatoes. I also added a chili pepper for spice.

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SFAITHJ

	Cooking Level: Intermediate
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Reviewed: Jul. 17, 2008

I whole heartedly agree with the other reviewers regarding the soupiness. This would have 4 stars had I cut down the broth-quinoa ratio. Definately omit 2 cups of water.

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otis


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Reviewed: Jul. 15, 2008

I read suggestions an altered a little. I sauteed the veggies in olive oil, used 1 cup quinoa and 2 cups water - perfect!! I also threw some cheddar cheese and turkey ham in. My 9-month old daughter LOVED it and kept wanting more.

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KrazyKristi

	Cooking Level: Intermediate Home Town: Kenai, Alaska, USA Living In: Ketchikan, Alaska, USA
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Reviewed: Jun. 1, 2008

This would get 5 stars from me if the liquid was adjusted to 2 cups so it wasn't so soggy. Still, we ate it all and my teen son even went back for seconds.

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Joyousfreee

	Cooking Level: Intermediate Home Town: Cincinnati, Ohio, USA
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Reviewed: Mar. 28, 2008

First time trying Quinoa & I loved it, definitely make this a weekly meal!

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Stacy

	Cooking Level: Intermediate Home Town: Maple Lake, Minnesota, USA Living In: South Haven, Minnesota, USA
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Reviewed: Jan. 24, 2008

This was delicious! I used 1 cup quinoa and 2 cups of homemade turkey broth to make it less soupy.

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luv2cook


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Reviewed: Sep. 11, 2007

This is an awsome dish! I took suggestions from the other reviewers- I reduced the cooking liquid and added some feta cheese. Also, I used canned tomatoes and used the liquid from the can as cooking liquid. A family member suggested it might make a good filling for stuffed peppers. I'll definately meke this again.

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ruby sparkle

	Cooking Level: Expert Home Town: Worcester, Massachusetts, USA Living In: Marlborough, Massachusetts, USA
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Reviewed: Apr. 28, 2007

This recipe is very simple, and I found using fresh basil a nice touch. To avoid a mushy quinoa, you definitely need to cut the stock down to 2 cups, but it also helps if you prep the quinoa like this: rinse it and and drain it, and then put it in a pan and dry toast until a few grains begin to pop.

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Pear Pie


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Reviewed: Jan. 4, 2007

This recipe taste good but it was to watery. I followed the exact recipe but I expected it to come out like rice where the liquid is absorbed into the quinoa. I'll try less stock next time.

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dgarcia


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Reviewed: Dec. 2, 2006

Yum! This was so tasty. I didn't have many peppers so I added some endame (soy beans) and carrots and it turned out great! I cooked it longer than I needed to and it didn't spoil...it was creamy and nutty and very filling. I'll be making this again

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wonkeygirl


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Reviewed: Nov. 13, 2006

Soooo good and even better the next day for lunch. Even my roommate liked it and he's super picky.

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Maggie L.


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Reviewed: Sep. 21, 2006

This was a great recipe but you do need to reduce the amount of liquid. I also added crumbled feta at the end.

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KIMMORAES

	Cooking Level: Expert Home Town: Santa Rosa, California, USA Living In: Tarzana, California, USA
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Reviewed: Jun. 29, 2006

The peppers are a nice flavor. I have been wanting to try quinoa so this was a good introduction with an easy recipe that could be altered to suit. I followed the recipe and it wasn't mushy, but I have never eaten quinoa before.

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slawlerdc


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Reviewed: Jun. 6, 2006

I decreased the liquid to 1.5 cups and used beef broth (I had to use it up) and I think that gave it a good flavor. I also used red, yellow and orange peppers, so it was a pretty red-colored dish with the potatoes and green beans I served it with. The quinoa gives a great source of complete protein!

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Sally S.

	Cooking Level: Expert
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Reviewed: Feb. 14, 2005

The flavour of this was good, but it was mushy and soggy. There must be an error in this recipe. it calls for 3/4 cup of quinoa and 4 CUPS of veggie broth. From what I've read quinoa need a 1:2 ratio (quinoa to liquid) I tried doubling the quinoa. It made a HUGE batch, way more than a family of 4 could eat. I imagine if you reduce the liquid to 1 1/2 cups it might be good. I will try it again.

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JuiceMom

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Chicago, Illinois, USA
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