This is the first time I've ever cooked quinoa, and I have to say, it was not only easy, but this recipe is delicious! I love the slight oriental taste from the sesame oil and the toasted almonds. I will definitely make this again and add chicken to see what that does with it.
I first sautéed diced butternut squash in some coconut oil until lightly browned, removed from stove and added some chopped dried cherries and diced red pepper. Once the quinoa was cooked I added this mixture to it along with the dressing- I didn't have lemon juice so subbed lemon olive oil and rice wine vinegar. This is a great basic recipe to play with!
this recipe has potential, but as it is it s pretty unbalanced. The 1 cup quinoa i way too much for the dressing, you either have to half it or double everything else. It also lacked a kick, so in the end, i added a little rice vinegar and some grated ginger
My husband raved about this as a side dish. Great change from the usual.
I like quinoa and it's versatility. But this dish was just uninteresting. Yes it's a nice side but there just wasn't much flavor. Given all the great things you can do with quinoa I won't bother with this one again.
This is a great weeknight side dish. I used regular quinoa and substituted 1 cup diagonally sliced snap peas for the green onions. I served it with teriyaki chicken. The leftovers make a great vegan lunch the next day.