Can't get enough of this recipe!

This is wonderful. Quick, easy, delicious!

I think the 'water' problem has more to do with time it says to cook it--most quinoa recipes (including the instructions on most boxes of it) say to cook it about 15 minutes instead of the "3-4" it states here. That being said, I made this last night at 10,000 feet and had way too much water after the 3-4 minutes but it cooked away after about 15-20; then I proceeded and the dish turned out fine. I would suggest at least double the cheese, and I did it with just the one egg. A little bland--I can see it being good as a 'Mexican' version, adding green onions and black olives and such and taco seasoning into the "batter".

Quick, tasty, gluten free and full of protien!!?? Love it! It really is a nice alternative to mac and cheese. Only problem I had was that the recipe called for too much water. I will use a 1/2 a cup less next time.

I have brought this dish to several family dinners and parties and it is always a hit. A lot of people had either never heard of or never tried quinoa and it makes for a nice introduction to it. I also make it in pretty regular rotaion at home for dinner and my carnivore husband loves it. The past few times I have used "Extra sharp" shredded cheddar and I LOVE it. It gives it a really nice flavor and I'm going to use that from now on. I also use slightly more veggies than called for. I'm so glad I found this recipe!

I can't wait to try this recipe. I know my family will love it. I would love it with beans, mushrooms and smoked mozzarella too.

This dish is absolutely delicious and a good way to introduce any "non-believers" to quinoa. I added black beans and sauteed mushrooms to the recipe and used smoked mozzarella instead of cheddar - the smokiness really makes this dish pop!

I've made this a bunch of times. Its my favorite go-to recipe for something simple when I have no idea what to make. Also, I use it whenever I'm introducing someone in my family to quinoa for the first time because its so tasty! The water has always been the right amount for me, but I'm definitly going to try Sadie's suggestion on 1 egg and more cheese because I always end up adding more cheese at the end!

Made this recipe at a family reunion with ALL carnivores and everyone LOVED IT! Many of them wanted to know what quinoa was and how to cook with it. I am making it again tonight, but doubling the leeks and peppers. Last time I split the ingredients into two dishes and used cheddar cheese in one and manchego cheese in the other. Both turned out fantastic. Headed to the store now, so we'll see what cheese we decide to use tonight!

Delicious. I didn't have the same water problem as Kyra, in fact, I had to add a little extra water. Perhaps different varieties of quinoa and different altitudes change the water requirements. I did not use peppers since I don't like them. The second time I made it I used only 1 egg but increased the amount of cheese...it made it more like mac and cheese and less like a frittata.

I followed this recipe and it turned out okay, but definitely needed adjustments. The recipe calls for waaay too much water for the quinoa (I had about 1/3 cup sloshing around in the pot after I had finished cooking it), it needs more veggies, and it definitely needs more herbs and spices.

I love this recipe. I do, however, suggest adding whatever fresh vegetables you have on hand (so far I've used broccoli, kale, chard).

This recipe has been a HUGE HIT anywhere I have brought it. Simple to make, healthy and delicious. I have found my signature dish!

We halved the quinoa and kept the veggie amt unchanged. We chose red quinoa and dusted the top with ground cumin, pepper, and about 1/3 c of shredded monterrey jack cheese and baked for the full 35 min. So very tasty!

This was only the second time I'd made quinoa, but I think this recipe is made for it. VERY good. Exactly as the recipe says--a great alternative to mac and cheese.