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Creamy Quinoa Primavera

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by: Tablespoon Kitchens
Updated Jul 16, 2017
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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.

Creamy Quinoa Primavera

  • Prep Time 10 min
  • Total 0 min
  • Servings 6
  • Ingredients 8
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    In skillet, toss vegetables and quinoa mixture. Sprinkle with Romano cheese.

Nutrition

280 Calories
10g Total Fat
12g Protein
36g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
90
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.
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