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Creamy Quinoa Primavera

Creamy Quinoa Primavera
  • Prep 10 min
  • Total 30 min
  • Servings 6
Romano and cream cheese along with fresh vegetables blend to make this a delicious cream-of-the-crop recipe.
Updated November 14, 2018

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

Steps

  • 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.

Expert 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 Facts

Serving Size: 1 Serving
Calories
255
Calories from Fat
80
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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