This is my first time having Quinoa, and lad I chose this one. Served with Sea Scallops With Sauce Meuniere and loved it. I also followed Quinoa-Toasted prior to making it. Was really easy and loved the flavor of the cumin in it, with just the right bite from the chili powder.
I really enjoyed this dish! At first I doubted it could be so good since it was so simple .. but it was! The quiona was incredibly flavorful and it had a slight kick but not too spicy at all. I used butter instead of oil, doubled the garlic, and toasted the quiona. It was my main dish so it served two!
Excellent! A great substitute for Spanish rice. I removed the garlic and onions from the skillet after sauteing and then toasted the quinoa in the same pan. Once the quinoa was toasted I added the garlic and onions back into the skillet and then proceeded with the directions. I did omit the salt. I served it with Healthier Mexican Chicken Casserole . Thank you for the recipe!
I love that this is so easy and tasty. I made mine in a small skillet and it was the perfect size. This has a little bit of spice to it, but it is good. I made as directed except I used 3 garlic cloves and saut?ed the onions and garlic in 1 tsp coconut oil.
This recipe was quick, easy and delicious. I doubled the recipe with no problems. I toasted the quinoa first and then removed it from the pan before saut?ing my onions and garlic in olive oil. I like spice so I added Old Bay seasoning and some coriander. I also added a can of chickpeas and a little bit of veggie bullion. Thanks for posting!
Delicious and easy to make! The quinoa instead of rice swap worked well, and it was very flavorful, with a great kick. Thanks for sharing!
i cook quinoa in my rice cooker. i grew up eating this wonderful grain and now feed it to my two kids. i won best dish at a vegetarian dinner party cook off when i was twelve years old with a very similar recipe. super easy super healthy!!
Very good and easy. I added a bit of fresh cilantro at the end as well since I had some on hand. I also didn't use quite a whole teaspoon of chili or cumin... it seemed like a lot.
I had diced tomatoes with cilantro and lime juice instead of the chilis. I also used only half of the cumin and chili powder because that was all I had. I like a lot of spice, but honestly I think if I had used all off the chili powder and cumin the recipe called for, it may have been a little too much. It was perfect as is. I topped it with a bit of shredded white cheddar with garlic cheese and wrapped it in a toasted whole wheat tortilla. Delicious!