This creamy pilaf incorporates the fluffy, nutty-flavoured grain, quinoa, with a decadent and delicious cheese. This has an amazing flavour and texture. I think this would work well with pine nuts as well as a variety of other cheeses.
Used different ingredients. I added sesame and sunflower seeds to pumpkin seeds, and I added finely chopped ginger and chilli pepper and used less garlic. - 22 Feb 2010
Loved the recipe. Very quick and easy to make and tastes delicious. I boiled quinoa a night before while cooking dinner and used the cooked quinoa to make quick lunch next day. - 22 Feb 2010
This was super yummy! I used pine nuts and regular crumbled goat cheese when I made it, and used less olive oil (about 1.5 TBS), and more spinach (about 1 cup). I will however next time making this use less cheese as I thought it was too rich and somewhat over powering the other flavors. Also, to make the prep easier with the quinoa, just add 1/2 cup water to the 1/4 cup quinoa, bring to a boil and then reduce to a simmer for 15mins. This way, the liquid absorbs on its own, and you don't have to drain it if you don't have a fine mesh strainer, much easier and quicker to do. - 19 Nov 2009 (Review from Allrecipes US | Canada)