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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A Betty Crocker recipe. 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:
1. Rinse quinoa thoroughly; drain.
2. Heat quinoa and broth to boiling in 2-quart saucepan; reduce heat.
3. Cover and simmer 10 to 15 minutes or until all broth is absorbed.
4. Stir in cream cheese and basil; cover and remove from heat.
5. Melt butter in 10-inch nonstick skillet over medium-high heat.
6. Cook garlic in butter about 30 seconds, stirring frequently, until golden.
7. Stir in vegetables; cook about 2 minutes, stirring frequently, until vegetables are crisp-tender.
8. Toss vegetables and quinoa mixture together.
9. Top with Romano cheese.
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