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Creamy Quinoa Primavera

(4 reviews)
Creamy Quinoa Primavera
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6
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Romano and cream cheese along with fresh vegetables blend to make this a delicious cream-of-the-crop recipe.

Ingredients

1 1/2
cups uncooked quinoa
3
cups Progresso™ chicken broth (from 32-ounce carton)
2
ounces cream cheese
1
tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
2
teaspoons butter or margarine
2
garlic cloves, finely chopped
5
cups thinly sliced or bite-size pieces assorted vegetables, such as asparagus, broccoli, carrot or zucchini
2
tablespoons grated Romano cheese

Directions

  • 1 Rinse quinoa thoroughly; drain. Heat quinoa and broth to boiling in 2-quart saucepan; reduce heat. Cover and simmer 10 to 15 minutes or until all broth is absorbed. Stir in cream cheese and basil; cover and remove from heat.
  • 2 Melt butter in 10-inch nonstick skillet over medium-high heat. Cook garlic in butter about 30 seconds, stirring frequently, until golden. Stir in vegetables. Cook about 2 minutes, stirring frequently, until vegetables are crisp-tender.
  • 3 Toss vegetables and quinoa mixture. Sprinkle with Romano cheese.
Tips  

Quinoa is a tiny, pearl-shaped, ivory-colored grain that expands to four times its size when cooked. It's rich in nutrients, and unlike other grains, it's a complete protein.

It's important to rinse quinoa really well before using it to remove a bitter-tasting and naturally occurring saponin (nature's insect repellent) that forms on the outside of the kernel.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
255
(
Calories from Fat
80
)
Daily Value
Total Fat
9 g
(
Saturated Fat
4 g
)
Cholesterol
15 mg
Sodium
610 mg
Potassium
690 mg
Total Carbohydrate
36 g
(
Dietary Fiber
4 g
)
Protein
11 g
Daily Value*:
Vitamin A
88%
88%
Vitamin C
18%
18%
Calcium
8%
8%
Iron
26%
26%
Exchanges:
2 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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