Quinoa-Couscous "risotto"

From: Happy Harry #2

On May 7, 2009

Oh Boy, was this gooood! I just love quinoa and keep coming up with different ways to use it. And.....this was different in the most delightful way. I had bought a bag of Israeli couscous a while back and everything else was already in my home. I did change things up just a bit, used 3 cloves of roasted garlic, homemade vegetable broth, 1/2 tsp gr. cumin and 1/2 tsp cumin seeds. My quinoa was already toasted and I tosated the almonds and couscous together. I also had a half of red sweet pepper to use up and diced that in also. It was a big hit, even with the meat "only" eaters in the house.

From: Boomette

On Mar 2, 2009

It was my first time trying quinoa. I really liked it. I used 1 red onion and no green onion. I had regular couscous and it worked also. I used unsweetened orange juice. And at the end, I decided to omit the almonds. It's yummy like that. I love the taste of it. Thanks Mikekey. Made for Gimme 5 tag game

From: free-free

On Feb 4, 2009

Wonderful dish...I had both red and white quinoa on hand so I figured what the heckle and used 1/4 cup each...I have a big box of outstanding oranges that we got as a gift, so I juiced a couple of those and used some homemade veggie broth in place of chicken...my nuts were whole raw and a couple of cashews got tossed in too (couldn't help myself) ...cooked and seasoned just as suggested and was absolutely delighted with the delicious results...so different, so creamy, rich and flavorful... easy but tastes involved->->this is a winner!!...will be in my keeper book as THE "rice type" side dish to pull out for special occasions or as a big bowl of creamy comfort food for my self when I need a bit of a spoiling ...Thanks mikekey...your the best

From: justcallmetoni

On Mar 16, 2008

Such rich and creamy flavors with little effort. I love quinoa and am always on the lookout for new ways to include it in my menu. In my own version, i used a combination of blood and juice oranges (RSC leftovers) and topped with pecans, my nut of choice. Paired with chicken and braised fennel it was a perfect Sunday meal. My one tweak, and this is more about my quinoa, is that I would have wanted it cooked a little more to release more of its starch. Next time I will cook it for five minutes before adding the Israeli couscous. Thanks mikekey!