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
  • Servings 6

Ingredients

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
  • 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.

Expert Tips

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.

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

NUTRITION INFORMATION PER SERVING

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