About this recipe: Quinoa is a great alternative to rice - it's lighter, tastes nutty and cooks in about half the time. In this recipe it's tossed with onion, garlic and fresh herbs to make a quick and easy side dish.
WOW, this recipe is great! In case you didn't know, quinoa (pronounced keen-wah) contains more protein than any other grain. Since it also contains a good amount of lysine, it is a complete protein. I made a few changes to the recipe - only had organic beef stock (in the box) and dried herbs. Used a couple of green onions and two cloves of garlic. Also added a little ground pepper. Great and easy way to serve up quinoa. Note about rinsing or soaking: normally, quinoa has a bitter saponins coating that is removed by soaking it or rinsing it. Most of the quinoa sold in the USA has already had the coating removed so rinsing is not required. But best check your source! - 04 Nov 2007 (Review from Allrecipes US | Canada)
I loved this. I used organic quinoa, so it had to be thoroughly rinsed so that it wouldn't be bitter.I sauteed the onions and garlic before toasting the quinoa, then threw it into a rice cooker with the broth and seasoning to finish. Amazingly good. - 02 Apr 2008 (Review from Allrecipes US | Canada)
I had never heard of quinoa before yesterday. I heard mention of it on TV, so I thought I would learn more about it from the Internet. Everything that I learned pointed toward quinoa as the most nutritious grain out there, so I had to try it. I followed the direction of others and really enjoyed this dish. I began by melting the butter and sautéing the onion and garlic for two minutes. Then I added the quinoa and returned to the recipe. I chose to use chicken broth instead of vegetable and decided to add some shrimp seven minutes into the simmer. Once I got past the strange texture of this grain, I really enjoyed it. I will make this recipe again. Trust me, you don’t have to be a health nut to enjoy this recipe. (By the way, it took about 25 minutes or more for the grain to incorporate all of the liquid.) - 02 Aug 2007 (Review from Allrecipes US | Canada)