Creamy Quinoa Primavera

Ever had Quinoa?
If not, you should.
It is DIVINE.

Let's be honest, I'm a a quinoa kick.
We are talking 4-5 times a week kind of thing.

You can buy it almost anywhere.
It's high in protein and gluten free.
They sell a huge bag at Costco for under $10...and it will last you forever.
Really.

This is easy and really good.
Again, my picky kids ate it all, and then some.
I used frozen veggies (waterchesnut, broccoli, peppers and mushroom mix) and it was totally fine and really quick.

I'm telling you, try this.
We had it as a main dish, although I think it was meant as a side.
Oh well!

Enjoy!

Matti

Creamy Quinoa Primavera
from Let's Dish
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 (I used frozen...good!)
3 tablespoons grated Romano or Parmesan cheese

Directions
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.