1 1/2 cups uncooked Quinoa
3 cups chicken broth
4oz cream cheese
1 tablespoon. chopped fresh basil
2 tsp. butter or margarine
2 cloves garlic, finely chopped
5 cups thinly sliced or bite sized pieces assorted uncooked vegetables (such as asparagus, broccoli, carrot, or zucchini)
2 tablespoon Romano cheese
In sauce pan heat quinoa and broth to boiling; reduce heat. Cover and simmer 15-20 minutes or until all broth is absorbed. Stir in cream cheese and basil.
In 10 inch non-skillet, melt butter over medium-high heat. Cook garlic in butter about 30 seconds, stirring frequently, until golden. Stir in vegetables. Cook 2-4 minutes, stirring frequently, until vegetables are crisp-tender.
In skillet, toss vegetables and quinoa mixture. Sprinkle with Romano cheese.
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