Ingredients
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1 1/2 cups uncooked quinoa
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3 cups chicken broth or 3 cups vegetable broth
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2 ounces cream cheese
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2 teaspoons butter or 2 teaspoons margarine
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2 garlic cloves, finely chopped
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5 cups assorted fresh vegetables, thinly sliced (such as asparagus, broccoli, carrot or zucchini)
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2 tablespoons romano cheese, grated
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1 tablespoon fresh basil leaves, chopped or 1 teaspoon dried basil leaves
Instructions
- 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.
- 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.
- Toss vegetables and quinoa mixture together.
- Top with Romano cheese.