This is another recipe I found on Pinterest. It’s a powerhouse dish: Quinoa has more protein than most meats, and then add in all the fresh veggies and you’ve got yourself a very healthy dish! Paul, Claire and I all enjoyed this dish the other night.
1-1/2 c. uncooked quinoa
3 c. chicken broth
2 oz cream cheese
1 tbsp chopped fresh basil, or 1 tsp dried basil
2 tsp butter or margarine
2 cloves garlic, chopped
5 c. thinly sliced or bite-sized assorted vegetables (I used carrots, zucchini, yellow squash, red & yellow bell peppers; but you can try anything like asparagus, broccoli, etc)
2 tbsp grated Romano cheese
- 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.
- 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.
- Toss vegetables and quinoa mixture. Sprinkle with Romano cheese.