Categories: dinner, lunch

Ingredients

• 1 1/2 cups uncooked quinoa
• 3 cups chicken or vegetable broth
• 4 ounces cream cheese
• 1 tablespoon chopped fresh basil or 1 teaspoon dried
• 1 tablespoon butter
• 2 cloves garlic, finely chopped
• 5 cups thinly sliced or bite sized pieces assorted uncooked vegetables
• 3 tablespoons grated Romano or Parmesan cheese

Directions

1. 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.

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