1. Rinse quinoa thoroughly drain. Heat quinoa and broth to boiling in 2-quart saucepan reduce heat to low. Cover and simmer 10 to 15 minutes or until all broth is absorbed. Stir in cream cheese and basil.
2. Melt margarine in 10-inch nonstick skillet over medium-high heat. Cook garlic in margarine 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. Sprinkle with Romano cheese.
Calories 235 (Calories from Fat 65)
Fat 7g (Saturated 2g)
Carbohydrate 36g (Dietary Fiber 5g)
%DAILY VALUE: Vitamin A 48% Vitamin C 22% Calcium 8% Iron 26%
DIET EXCHANGES: 2 Starch, 1 Vegetable, 1 Fat
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Creamy Quinoa Primavera recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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