Creamy Quinoa Primavera

1 1/2

cups uncooked quinoa

cups chicken broth

package (3 oz) cream cheese

tablespoon chopped fresh or 1 teaspoon dried basil leaves

teaspoons butter or margarine

cloves garlic, finely chopped

cups thinly sliced or bite-size pieces assorted uncooked vegetables (such as asparagus, broccoli, carrot or zucchini)

tablespoons grated Romano cheese

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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

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;

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.