Creamy Quinoa Primavera: The Best Creamy Quinoa Primavera Recipe from Cook'n

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	Creamy Quinoa Primavera

Serves: 6

Prep: 10 min
Cook: 18 min

Print this Recipe

   1 1/2 cups uncooked quinoa
   3 cups chicken broth
   1 package (3 ounces) cream cheese
   1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
   2 teaspoons butter or margarine
   2 cloves garlic, finely chopped
   5 cups thinly sliced or bite-size pieces assorted uncooked vegetables (asparagus, broccoli, carrot or zucchini)
   2 tablespoons grated romano cheese

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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.

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.

FOOD for THOUGHT
Quinoa, pronounced "keen-wa," was a staple grain of the Incas of Peru. Loaded with nutrients, quinoa has a sweet, slightly nutty flavor. Be sure to rinse quinoa to remove the natural bitter coating of the grain.

"Quinoa is such a great source of protein and tastes great! I cooked quinoa for my kids when they were 8 and 11 and for my nieces and nephews (now ages 4 through 9), and they loved it! They didn't even know they were eating something healthy!" -ANNE R.

NUTRITION FACTS: High in potassium, vitamins A and C, iron, folic acid and magnesium; excellent source of fiber
1 Serving: Calories 265 (Calories from Fat 90); Fat 10g (Saturated 5g); Cholesterol 20mg; Sodium 630mg; Potassium 710mg; Carbohydrate 37g (Dietary Fiber 5g); Protein 12g % DAILY VALUE: Vitamin A 100%; Vitamin C 22%; Calcium 10%; Iron 28%; Folic Acid 22%; Magnesium 26% DIET EXCHANGES: 1 Starch, 4 Vegetable, 2 Fat

Helpful For These Side Effects: (c)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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