Creamy Quinoa Primavera

Compliments of the Betty Crocker Cookbook:

1 1/2 cups uncooked quinoa
3 cups chicken/vegetable broth
3 oz. cream cheese (I used reduced fat, or I puree 3 oz of low fat cottage cheese, which works out great)
1 T chopped fresh basil, or 1 tsp dried
2 tsp butter or margarine
2 cloves garlic, finely chopped
5 cups thinly sliced or bite-size pieces assorted uncooked vegetables (such as asparagus, broccoli, carrot, zucchini - I also did red pepper and green beans, but they needed a little extra cooking time)
2 T grated romano cheese

1. Rinse quinoa thoroughly; drain.  In 2 qt saucepan, 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.

2. In 10-inch nonstick skillet, melt butter over medium-high heat.  Cook garlic in butter about 30 seconds, stirring frequently, until golden.  Stir in vegetables.  Cook until vegetables are crisp-tender (the recipe said 2-4 minutes, I like my vegetables a little softer than that, so I probably cooked them about 8 min.)

3. In skillet, toss vegetables and quinoa mixture.  Sprinkle with romano cheese before serving.

We had this as an entree, and thought it was delicious and filling.  It would also make an awesome side dish.