Original recipe yields 4 servings
Based on a 2,000 calorie diet
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 li...
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 di...
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 ...
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 co...
This was delicious! I used 1 cup quinoa and 2 cups of homemade turkey broth to make it less soupy.
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.
Soooo good and even better the next day for lunch. Even my roommate liked it and he's super picky.
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.
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.