This has nice flavor but I had some problems with it. The cooking time took about 30 minutes until it appeared the stock was absorbed (never had that problem before). It was also very salty despite using a very low sodium soy sauce. Next time I'd probably leave out the salt altogether. I used red quinoa.
This is fantastic! Full of flavor and easy to make. I used water and gluten free soya sauce. Will certainly make again! Made for the Gardening Forum March Herb of the Month.