Creamy Quinoa Primavera

 

1 1/2

cups uncooked quinoa

3

cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

2

oz 1/3-less-fat cream cheese (Neufchâtel)

1

tablespoon chopped fresh or 1 teaspoon dried basil leaves

2

teaspoons butter or margarine

2

cloves garlic, finely chopped

5

cups thinly sliced or bite-size pieces assorted vegetables, such as asparagus, broccoli, carrot or zucchini

2

tablespoons grated Romano cheese

• 1 Rinse quinoa thoroughly; drain. In 2-quart saucepan, heat quinoa and broth to boiling. 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 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 about 2 minutes, stirring frequently, until vegetables are crisp-tender.
• 3 Toss vegetables and quinoa mixture. Sprinkle with Romano cheese.