• 6servings
  • 30minutes
  • 255calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D, E
MineralsZinc, Copper, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups uncooked quinoa

  2. 3 cups Progresso® chicken broth (from 32-ounce carton)

  3. 2 ounces cream cheese

  4. 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

  5. 2 teaspoons butter or margarine

  6. 2 garlic cloves, finely chopped

  7. 5 cups thinly sliced or bite-size pieces assorted vegetables, such as asparagus, broccoli, carrot or zucchini

  8. 2 tablespoons grated Romano cheese

Instructions Jump to Ingredients ↑

  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.


Send feedback