Creamy Quinoa Primavera

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

Minutes

Total Time

30

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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