If you’ve never tried quinoa, you really should. I’m always looking for new quinoa recipes, and this is one of my favorites. Technically, quinoa is not a grain, but it does remind me of cous cous. The great thing about quinoa, as opposed to other grains, is that it’s very high in protein. It’s also gluten-free. You can use any kind of vegetables in this dish. I like onion, broccoli, cauliflower and carrots, and I’ll add peppers sometimes too. I just give all the veggies a coarse shop in my food processor, but you could even throw in a mix of frozen veggies to save time. Although I’d typically serve this as a side dish, I’ll happily eat it as a meal on it’s own.
- 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
- 3 tablespoons grated Romano or Parmesan cheese
- Rinse quinoa thoroughly; drain. Bring quinoa and broth to boil in a 2-quart saucepan; reduce heat.
- Cover and simmer 10-15 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.
Who Dished It Up First: Adapted from my friend Christy over at Yummy Deliciousness.