Serves: 6
Total Calories: 350

1 1/2 cups uncooked quinoa
3 cups fat-free vegetable or chicken broth
2 ounces reduced-fat cream cheese
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
2 teaspoons margarine
2 cloves garlic, finely chopped
5 cups thinly sliced or bite-size pieces assorted vegetables (asparagus, bell pepper, vroccoli, carrots, zucchini)
2 tablespoons shredded Romano cheese

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.

NUTRITION INFORMATION
1 Serving

Calories 235 (Calories from Fat 65)
Fat 7g (Saturated 2g)
Cholesterol 10mg
Sodium 630mg
Carbohydrate 36g (Dietary Fiber 5g)
Protein 12g


%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.

Nutritional Facts:

Serves: 6
Total Calories: 350
Calories from Fat: 59

More Recipes from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook:
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-LOW-FAT COOKING 101: CREAMY SOUPS WITHOUT CREAM
-LOW-FAT COOKING 101: SIMPLE STEAMING METHODS
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