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Creamy Quinoa Primavera

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  • Prep 10 min
  • Total 30 min
  • Servings 6
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Romano and cream cheese along with fresh vegetables blend to make this a delicious cream-of-the-crop recipe.
Created Feb 17, 2015
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Ingredients

  • 1 1/2 cups (375 mL) uncooked quinoa
  • 3 cups (750 mL) chicken broth
  • 2 oz (62.5 g) brick-style cream cheese (1/2 brick) or 1/4 cup (50 mL) spreadable cream cheese
  • 1 tbsp (15 mL) chopped fresh basil leaves or 1 tsp (5 mL) dried basil leaves
  • 2 tsp (10 mL) butter or margarine
  • 2 garlic cloves, finely chopped
  • 5 cups (1.25 L) thinly sliced or bite-size pieces assorted vegetables, such as asparagus, broccoli, carrot or zucchini
  • 2 tbsp (30 mL) grated Romano cheese

Steps

  • 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

  • Tip 1
    Quinoa is a tiny, pearl-shaped, ivory-coloured grain that expands to four times its size when cooked. It's rich in nutrients, and unlike other grains, it's a complete protein.
  • Tip 2
    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

255 Calories, 9g Total Fat, 11g Protein, 36g Total Carbs

Nutrition Facts

Serving Size: 6 Servings
Calories
255
Total Fat
9g
Saturated Fat
4g
Cholesterol
15mg
Sodium
610mg
Total Carbs
36g
Dietary Fiber
4g
Protein
11g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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