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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 478.96 Kcal (2005 kJ) | ||
| Calories from fat | 146.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.27g | 25% | |
|---|---|---|---|
| Cholesterol | 46.52mg | 16% | |
| Sodium | 1164.83mg | 49% | |
| Potassium | 809.73mg | 17% | |
| Total Carbs | 59.67g | 20% | |
| Sugars | 10.2g | 41% | |
| Dietary Fiber | 4.98g | 20% | |
| Protein | 21.99g | 44% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 4.2mg | 23% | |
| Calcium | 145mg | 14% | |
| Amount Per 100 g | |||
| Calories | 127.87 Kcal (535 kJ) | ||
| Calories from fat | 39.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 25% | |
|---|---|---|---|
| Cholesterol | 12.42mg | 16% | |
| Sodium | 310.98mg | 49% | |
| Potassium | 216.18mg | 17% | |
| Total Carbs | 15.93g | 20% | |
| Sugars | 2.72g | 41% | |
| Dietary Fiber | 1.33g | 20% | |
| Protein | 5.87g | 44% | |
| Vitamin C | 2.8mg | 18% | |
| Iron | 1.1mg | 23% | |
| Calcium | 38.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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