This is a delicious wholesome vegetarian dish. Capsicums and onions simmered together make a delicious Mediterranean taste.
Altered ingredient amounts. The flavour of this was good, but it was mushy and soggy. There must be an error in this recipe. it calls for 3/4 cup of quinoa and 4 CUPS of veggie stock. From what I've read quinoa need a 1:2 ratio (quinoa to liquid) I tried doubling the quinoa. It made a HUGE batch, way more than a family of 4 could eat. I imagine if you reduce the liquid to 1 1/2 cups it might be good. I will try it again. - 29 Sep 2008
Altered ingredient amounts. This recipe is very simple, and I found using fresh basil a nice touch. To avoid a mushy quinoa, you definitely need to cut the stock down to 2 cups, but it also helps if you prep the quinoa like this: rinse it and and drain it, and then put it in a pan and dry toast until a few grains begin to pop. - 29 Sep 2008
Altered ingredient amounts. This is an awsome dish! I took suggestions from the other reviewers- I reduced the cooking liquid and added some feta cheese. Also, I used canned tomatoes and used the liquid from the can as cooking liquid. A family member suggested it might make a good filling for stuffed capsicums. I'll definately meke this again. - 29 Sep 2008