Creamy Quinoa Primavera
Quinoa loaded with fresh vegetables in a cream cheese and Parmesan sauce.
Servings: 6 -8 servings
Calories: 311kcal
Ingredients
- 1 1/2 cups uncooked quinoa
- 3 cups chicken or vegetable broth
- 4 ounces cream cheese
- 1 tablespoon chopped fresh basil or 1 teaspoon dried
- 1 tablespoon butter
- 2 cloves garlic finely chopped
- 5 cups thinly sliced or bite sized pieces assorted uncooked vegetables
- 3 tablespoons grated Romano or Parmesan cheese
Instructions
- Rinse quinoa thoroughly; drain. Bring quinoa and broth to boil in a 2-quart saucepan; reduce heat. Cover and simmer 10-15 minutes or until broth is absorbed.
- While quinoa is cooking, melt butter in a large skillet over medium-high heat. Cook garlic in butter for about one minute, stirring frequently, until golden. Stir in vegetables.
- Cook about 3-5 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir cream cheese and basil into cooked quinoa. Toss vegetables with quinoa mixture and sprinkle with cheese.
Nutrition
Serving: 1g | Calories: 311kcal | Carbohydrates: 23g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 68mg | Sodium: 219mg | Fiber: 3g | Sugar: 1g