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Creamy Quinoa Primavera

  • Prep 10 min
  • Total 0 min
  • Servings 6

Ingredients

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

Steps

Hide Images
  • 1
    Rinse quinoa thoroughly; drain. In 2-quart saucepan, heat quinoa and broth to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until all broth is absorbed. Stir in cream cheese and basil.
  • 2
    In 10-inch nonstick skillet, melt butter over medium-high heat. Cook garlic in butter about 30 seconds, stirring frequently, until golden. Stir in vegetables. Cook 2 to 4 minutes, stirring frequently, until vegetables are crisp-tender.
  • 3
    In skillet, toss vegetables and quinoa mixture. Sprinkle with Romano cheese.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
630mg
26%
Potassium
700mg
20%
Total Carbohydrate
36g
12%
Dietary Fiber
5g
19%
Sugars
5g
Protein
12g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Quinoa, pronounced “KEEN-wa,” was a staple grain of the Incas of Peru. It's very mild in flavor, and loaded with nutrients. Before cooking quinoa, rinse it thoroughly to remove its natural bitter coating.

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