This is a light meal, which is perfect for lunch or a light dinner. Quinoa is cooked in white wine, chicken stock, mushrooms, spinach and a dash of balsamic vinegar before being sprinkled with goat cheese.
I'm in two minds - I can't work out whether it was really rather surprisingly tasty or whether it was OK as I had never tried quinoa before, so didn't really know what to expect. I did go back for seconds which sways me to put in the 'tasty' category! I had expected quinoa to be rather bland and boring and the reason I chose this recipe was that there was a range of ingredients to make it more interesting - it was a good choice as the dish had subtle flavours and textures. Unlike other reviewers, I did feel that it needed the crumbled cheese, - 10 Mar 2018
I'm picky about quinoa recipes, and I thought this one was excellent. I made a few minor changes based on personal preference: I cooked the onions and the mushrooms longer (I let the mushrooms simmer for about 10 additional minutes with the lid off to reduce the sauce), used more spinach, subbed veg broth for chicken, and omitted the cheese. This was delicious and flavorful, and I didn't find the wine flavor to be too strong at all (maybe it's the type of wine I used, sauvignon blanc). A definite keeper! - 23 Oct 2007 (Review from Allrecipes US | Canada)
I am a big fan of quinoa and am always looking for new recipes, but I'll definitely make this one again. The mushrooms, wine and balsamic vinegar give this dish a dark rich color and flavor. I made a few substitutions to meet my own tastes: I substituted the chicken broth for vegetarian, added roasted red peppers and used feta rather than goat's cheese. I also think that half bag of spinach is more than enough. Very good. - 07 Apr 2007 (Review from Allrecipes US | Canada)