Creamy quinoa primavera
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Uncooked quinoa |
| 3 | cups | Chicken broth |
| 2 | ounces | Cream cheese |
| 1 | tablespoon | Chopped fresh or 1 tsp. dried basil leaves |
| 2 | teaspoons | Margarine or butter |
| 2 | Cloves garlic; finely chopped | |
| 5 | cups | Thinly sliced or bite-size pieces assorted vegetables (asparagus, broccoli, carrot or zucchini) |
| 2 | tablespoons | Grated Romano cheese |
Directions
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.
Melt margarine in 10-inch nonstick skillet over medium-high heat. Cook garlic in margarine about 30 seconds, stirring frequently, until golden.
Stir in vegetables. Cook about 2 minutes, stirring frequently, until vegetables are crisp-tender. Toss vegetables and quinoa mixture. Sprinkle with Romano cheese.
Posted to recipelu-digest Volume 01 Number 206 by EABoz@... on Nov 6, 1997