This recipe is really tasty, the kids ate all the vegetables but they weren't so sure about the quinoa. My husband and I loved it and we didn't need to add meat to our meal. This recipe came from Betty Crocker's Living with Cancer Cookbook.
1 1/2 cups uncooked quinoa
3 cups chicken broth
3 oz cream cheese
1 tsp dried basil leaves
2 tsp butter or olive oil
2 cloves garlic, finely chopped
5 cups thinly sliced or bite sized uncooked vegetables (asparagus, broccoli, carrot, zucchini)
2 Tbsp grated Romano cheese
Rinse quinoa thoroughly; drain. Heat quinoa and broth to boiling in 2 -qt saucepan; reduce heat. Cover and simmer 10-15 minutes or until all broth is absorbed. Stir in cream cheese and basil.
Melt butter in nonstick skillet over medium-high heat. Cook garlic in butter about 30 seconds, stirring frequently, until golden. Stir in vegetables. Cook about 3 minutes, stirring frequently, until vegetables are crisp-tender.
Toss vegetables and quinoa mixture. Sprinkle with Romano cheese.
