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    You are in: Home / Recipes / Cheezy Mexican Quinoa - Vegan Recipe
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    Cheezy Mexican Quinoa - Vegan

    Average Rating:

    3 Total Reviews

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    • on June 30, 2010

      To review fairly, I was having some trouble as a bunch burned to the bottom of the pot while the rest remain uncooked-- this is the fault of my stupid wonky gas stove more than anything; words can't describe how much I hate that thing! I had to keep adding water throughout the cooking time (about 30 minutes) so more wouldn't burn. Otherwise, the flavor turned out very pleasant after I removed the burnt pieces and I did a half batch using a couple drops of storebought lemon juice and since I don't like pepper chunks, I used one of those little individual cups of Chi Chi's Snackers and tossed it in the blender with the other ingredients. That could be why it had a harder time cooking, but it's really because of how wonky my stove is and it burns stuff easily. Still a very pleasant slightly cheesy flavor though! I would make again once I have a real stove. Made for Veggie Swap 23.

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    • on July 08, 2012

      Yumm! I followed directions exactly as stated, for 15 minutes! Perfect!

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    • on October 24, 2011

      The flavor was great in this! I halved the recipe and did have some trouble with it sticking on the bottom of the pan. I added a little more water and brought it up to a boil again, then turned off the heat and let it stand for about 15 minutes and it was done with minimal sticking and no burning(but I did have to stir it a bit). Thanks for a yummy way to eat quinoa!

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    Nutritional Facts for Cheezy Mexican Quinoa - Vegan

    Serving Size: 1 (128 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 180.6
    Calories from Fat 57
    Total Fat 6.3 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 458.7 mg
    Total Carbohydrate 25.4 g
    Dietary Fiber 4.1 g
    Sugars 1.8 g
    Protein 7.5 g

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