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By Kozmic Blues
on June 04, 2010
This dish is so delicious!! Wonderful recipe from an wonderful cookbook!! I love the mix of flavors. I have made this using both quinoa and couscous.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy ElishevaR
on October 27, 2009
delicious!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy MellyJane
on July 15, 2009
I make this without the chili pepper (never have one on hand) and I love it. It tastes fresh and is so satisfying. I definitely recommend adding extra pineapple, maybe up to 3 cups. I also use peas sometimes instead of edamame.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
This is a favorite recipe of mine! :-) Refreshing & yummy ... I took it last night to a pot luck & it was a hit! :-)
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy LacyGene
on August 14, 2008
I really enjoyed this very much. However, there were a few things I substituted. I used canned pineapple and the juice (I only buy fruit in it's own juices.) I already had a huge bag of salted cashews in the freezer, so I used them (salted rather then unsalted.) I didn't have peanut oil, so I used coconut oil. I used green onions instead of scallions knowing they are in the same family and cheeper. I didn't have hot red pepers, so I used jalapenos (which made it a little too spicy. I'd cut down on them next time.) I didn't find edamame, so I used frozen peas as suggested. I used dried basil (use 1/3 the amount of dried b/c dried is more potent.) Finally, I didn't have vetgetable stock, so I used chicken broth. I plan to make this often.
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Serving Size: 1 (442 g)
Servings Per Recipe: 4
The following items or measurements are not included:
gingerroot
vegetable stock
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