About this recipe: A wonderful vegan and gluten-free dish. Quinoa, onion, tomato and spinach are simmered together in a seasoned vegetable stock. Serve as a delicious side dish with any meal.
Overall I think this is a decent recipe, just think I would enjoy it better with some changes. I added a couple cloves of garlic, crushed, into the oil before adding the onion. I think next time I will do as some fellow reviews have suggested and use canned fire roasted tomatoes & chicken stock. Probably cut back the pepper and thyme by a teaspoon each, maybe even replace the thyme with basil (or use fresh thyme). Also, I think I'll add the carrots when I put in the onions, so they will be a lot softer. Thank you for the recipe! - 23 Aug 2010 (Review from Allrecipes US | Canada)
This was tasty and flavorful. I used the vegetable bouillon cubes instead of the granules. I used 2 cubes. Next time I will probably use vegetable broth. I added more carrots, onion and spinach just because I like those ingredients. It's not heavy and perfect for a light lunch or dinner. I will make this again. - 17 Aug 2009 (Review from Allrecipes US | Canada)
Wonderful recipe! I used 2 cups of the "Chicken Broth in a Slow Cooker" recipe from here instead of the bullion and water. I also used canned diced tomatos instead of fresh (it's all I had) and used Red quinoa. This dish had a wonderful flavor that wasn't overpowering. Very light dish. I will definately make again. The only think I will say is that it took way longer than 10 minutes for the liquid to absorp. Maybe closer to 30 mintues. - 03 Sep 2009 (Review from Allrecipes US | Canada)