Creamy Quinoa Primavera Romano and cream cheese along with fresh vegetables blend to make this a delicious cream-of-the-crop recipe. Share this recipe on Facebook and Twitter. See "Share" links above.

	RECIPE RATING - 2 REVIEWS Taste: 6 Easy to Prepare: 6 Kid Appeal: 6 Overall: 6

Ingredients

1 1/2 cups uncooked quinoa
3 cups chicken broth
2 ounces cream cheese
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
2 teaspoons butter or margarine
2 garlic cloves, finely chopped
5 cups thinly sliced or bite-size pieces assorted vegetables, such as Green Giant® Fresh asparagus, Green Giant® Fresh broccoli, Green Giant® Fresh carrot or Green Giant® Fresh zucchini
2 tablespoons grated Romano cheese

Preparation Directions

1. 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.
2. 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.
3. Toss vegetables and quinoa mixture. Sprinkle with Romano cheese.