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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.

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( 23 Ratings)

23 Ratings

5 Stars 57%

4 Stars 17%

3 Stars 22%

2 Stars

1 Stars

Member Reviews ( 11 )

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 11 Reviews View All

Posted 5/18/2013 5:44:24 PM REPORT ABUSE cmfrakes said:

Rating:

Not overly impressed. I do enjoy quinoa, but this recipe did nothing for me. Will not be making this again.

This reply was: Helpful Inspiring

Posted 11/19/2012 9:32:08 AM REPORT ABUSE FoodieVik said:

Rating:

LOVE this recipe! I do use more garlic and light cream cheese like other reviewers have suggested (3-4 oz instead of 2). I also use a harvest blend that has israeli style couscous, orzo, baby garbanzo beans and red quinoa. Very filling and tasty dinner option.

This reply was: Helpful Inspiring

Posted 2/8/2012 4:38:29 PM REPORT ABUSE primanola said:

Rating:

I just have to say... I think quinoa must be an acquired taste and I just have not acquired it yet. I kept tasting it and adding things, more cream cheese, more parmesan... nothing to me made it taste as delectable as everyone elses review says. My husband said it was okay...

This reply was: Helpful Inspiring