Ingredients:
1 1/2 cups uncooked quinoa
3 cups chicken broth or 3 cups vegetable broth
2 ounces cream cheese
1 tablespoon fresh basil leaves, chopped or 1 teaspoon dried basil leaves
2 teaspoons butter or 2 teaspoons margarine
2 garlic cloves, finely chopped
5 cups assorted fresh vegetables, thinly sliced ( such as asparagus, broccoli, carrot or zucchini)
2 tablespoons romano cheese, grated
Directions:
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 together.
Top with Romano cheese.
Servings: 6
Time preparation: 20 min.
Time total: 45 min.