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Creamy Quinoa Primavera

Romano and cream cheese along with fresh vegetables blend to make this a delicious cream-of-the-crop recipe.

Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings

(8 ratings)

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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

Serve with...

Green Bean-Fennel Salad with Fresh Herbs
Total Time: 21 min

MORE OPTIONS: 1 2

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.

Did You Know...

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.

Success

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:

1 Serving: Calories 255 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 15 mg; Sodium 610 mg; Total Carbohydrate 36 g (Dietary Fiber 4 g); Protein 11 g Percent Daily Value*: Vitamin A 88 %; Vitamin C 18 %; Calcium 8 %; Iron 26 % Exchanges: 2 Starch; 1 Vegetable; 1/2 Medium-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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Creamy Quinoa Primavera

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