What a terrific way to prepare quinoa! I used the Mediterranean option and added in the suggested chopped mushrooms. Served this as a side dish to grilled chicken but it could easily be a vegetarian main course served with a nice salad. Looking forward to trying the other variations - thanks for sharing your recipe! Made for Spring Pick-A-Chef 2013
Quite fluffy, with an intense tomato flavor. All 5 eaters gave it a thumbs up.
Used the 'tail ends' of a variety of tomato products from the back of the fridge: paste, canned diced tomatoes, marinara sauce, plus one large tomato. At first, the mixture was WAY too thick--like a DQ milkshake, I couldn't get it out of my blender--I thinned it with a hefty amount of water to get the 4 cups. Baked in a Pyrex wrapped in foil.
I found it to taste quite acidic at first, so I added a splash of simple syrup to tone it down. Served 'plain' (none of above variations) topped with sundried tomatoes, cheese, and chicken wings sauteed in a pesto sauce.
Excellent variations. Unique and yummy. Many thanks.