Creamy Quinoa Primavera

Name: Creamy Quinoa Primavera
Ingredients: 1 1/2 cups uncooked quinoa; 3 cups Progresso(R) reduced-sodium chicken broth (from 32-oz carton); 2 oz 1/3-less-fat cream cheese (Neufchatel); 2 tablespoons chopped fresh or 1 teaspoon dried basil leaves; 2 teaspoons canola oil; 2 cloves garlic, finely chopped; 5 cups thinly sliced or bite-size pieces assorted vegetables, such as asparagus, broccoli, carrot or zucchini; 2 tablespoons grated Romano cheese

8 ingredients

6 steps

Ingredients

1 1/2 cups uncooked quinoa
3 cups Progresso(R) reduced-sodium chicken broth (from 32-oz carton)
2 oz 1/3-less-fat cream cheese (Neufchatel)
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons canola oil
2 cloves garlic, finely chopped
5 cups thinly sliced or bite-size pieces assorted vegetables, such as asparagus, broccoli, carrot or zucchini
2 tablespoons grated Romano cheese

Directions

1

Step1
2

Rinse quinoa thoroughly; drain. In 2-quart saucepan, heat quinoa and broth to boiling. 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.
3

Step2
4

In 10-inch nonstick skillet, melt butter 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.
5

Step3
6

Toss vegetables and quinoa mixture. Sprinkle with Romano cheese.