Cumin-scented quinoa with red beets from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More by Maria Speck

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Notes about this recipe

  • dinnermints on September 06, 2019

    Delicious. Made it a main dish by adding Moroccan chicken sausage. I wouldn't cut back on the liquid since I liked the texture of the quinoa after cooking (it wasn't at all mushy; used all red quinoa), but I did end up cooking it at least 30-35 minutes overall while the recipe specifies 15-20.

  • Avocet on September 07, 2011

    Excellent side dish. Went well with grilled salmon. Used half regular quinoa and half red quinoa. The recipe ingredients are set up oddly, with the beets listed with the sauce ingredients, though they go in the quinoa. Also, too much liquid is called for. It needs to be cut back.

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