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    You are in: Home / Recipes / Quinoa-Couscous "risotto" Recipe
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    Quinoa-Couscous "risotto"

    Average Rating:

    7 Total Reviews

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    • on March 08, 2012

      This was my first time using both Israeli couscous and Quinoa. I rinsed and toasted the Quinoa using Quinoa-Toasted. I really loved the textures. I did not care for the sweet flavor of the orange juice. Adding salt at the end help to balance the flavors. I will make this again but will use less OJ and more chicken stock to give it a more savory taste. Thanks for sharing this recipe.

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    • on May 07, 2009

      Oh Boy, was this gooood! I just love quinoa and keep coming up with different ways to use it. And.....this was different in the most delightful way. I had bought a bag of Israeli couscous a while back and everything else was already in my home. I did change things up just a bit, used 3 cloves of roasted garlic, homemade vegetable broth, 1/2 tsp gr. cumin and 1/2 tsp cumin seeds. My quinoa was already toasted and I tosated the almonds and couscous together. I also had a half of red sweet pepper to use up and diced that in also. It was a big hit, even with the meat "only" eaters in the house.

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    • on March 02, 2009

      It was my first time trying quinoa. I really liked it. I used 1 red onion and no green onion. I had regular couscous and it worked also. I used unsweetened orange juice. And at the end, I decided to omit the almonds. It's yummy like that. I love the taste of it. Thanks Mikekey. Made for Gimme 5 tag game

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    • on February 04, 2009

      Wonderful dish...I had both red and white quinoa on hand so I figured what the heckle and used 1/4 cup each...I have a big box of outstanding oranges that we got as a gift, so I juiced a couple of those and used some homemade veggie broth in place of chicken...my nuts were whole raw and a couple of cashews got tossed in too (couldn't help myself) ...cooked and seasoned just as suggested and was absolutely delighted with the delicious results...so different, so creamy, rich and flavorful... easy but tastes involved->->this is a winner!!...will be in my keeper book as THE "rice type" side dish to pull out for special occasions or as a big bowl of creamy comfort food for my self when I need a bit of a spoiling ...Thanks mikekey...your the best :)

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    • on March 16, 2008

      Such rich and creamy flavors with little effort. I love quinoa and am always on the lookout for new ways to include it in my menu. In my own version, i used a combination of blood and juice oranges (RSC leftovers) and topped with pecans, my nut of choice. Paired with chicken and braised fennel it was a perfect Sunday meal. My one tweak, and this is more about my quinoa, is that I would have wanted it cooked a little more to release more of its starch. Next time I will cook it for five minutes before adding the Israeli couscous. Thanks mikekey!

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    • on July 25, 2007

      Fabulous! After draining the quinoa, I lightly toasted it and the Israeli couscous together for about 8 minutes, which gave it a very nutty flavor. Made with freshly squeezed orange juice...oh my, this recipe will be made often. Thanks mikekey!

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    • on July 23, 2007

      Very very good! This was very easy and so tasty, not to mention healthy! Would be great in place of any rice dish. Thanks! I'll make this again!

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    Nutritional Facts for Quinoa-Couscous "risotto"

    Serving Size: 1 (211 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 281.8
     
    Calories from Fat 79
    28%
    Total Fat 8.8 g
    13%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 27.2 mg
    1%
    Total Carbohydrate 42.3 g
    14%
    Dietary Fiber 4.1 g
    16%
    Sugars 6.5 g
    26%
    Protein 9.5 g
    19%

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