Sunday, August 19, 2012

Creamy Quinoa Primavera

Okay, so here is another quinoa dish for you that my family really enjoys. This includes my husband who isn't a big veggie fan but there are a ton in this and they are just so finely chooped you don't even notice them. I originally found the recipe at but I did make a few changes.

1 1/2 cups uncooked quinoa
3 cups chicken broth
2-4 ounces cream cheese
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon butter
1-2 cloves garlic, finely chopped
3-5 cups finely chopped pieces of assorted uncooked vegetables (I do these really fine and use my little food processor so they are about the same size as the quinoa.  This way if you have a picky eater they won't even notice the vegetables)
1/4 cup grated Romano or Parmesan cheese

Rinse quinoa thoroughly; drain. Bring quinoa and broth to boil in a 2-quart saucepan; reduce heat. Cover and simmer 20-25 minutes or until broth is absorbed. While quinoa is cooking, melt butter in a large skillet over medium-high heat. Cook garlic in butter for about one minute, stirring frequently, until golden. Stir in vegetables. Cook about 3-5 minutes, stirring frequently, until vegetables are crisp-tender. Stir cream cheese and basil into cooked quinoa. Toss vegetables with quinoa mixture and sprinkle with cheese. (You can use any vegetables you want.  I've used zuchinni, corn, carrots, onions,  and peppers.)

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