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Ingredients
- 1 1/2 c. Uncooked quinoa
- 3 c. Chicken broth
- 2 ounce Cream cheese
- 1 Tbsp. Minced fresh or possibly 1 teaspoon dry basil leaves
- 2 tsp Margarine or possibly butter
- 2 x Cloves garlic, finely minced
- 5 c. Thinly sliced or possibly bite-size pcs assorted vegetables (asparagus, broccoli, carrot or possibly zucchini)
- 2 Tbsp. Grated Romano cheese
Directions
- Rinse quinoa thoroughly; drain. Heat quinoa and broth to boiling in 2-qt saucepan; reduce heat. Cover and simmer 10 to 15 min or possibly till all broth is absorbed. Stir in cream cheese and basil.
- Heat margarine in 10-inch nonstick skillet over medium-high heat. Cook garlic in margarine about 30 seconds, stirring frequently, till golden brown.
- Stir in vegetables. Cook about 2 min, stirring frequently, till vegetables are crisp-tender. Toss vegetables and quinoa mix. Sprinkle with Romano cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1065g | |
| Calories 1372 | |
| Calories from Fat 454 | 33% |
| Total Fat 51.18g | 64% |
| Saturated Fat 19.46g | 78% |
| Trans Fat 1.4g | |
| Cholesterol 93mg | 31% |
| Sodium 1761mg | 73% |
| Potassium 2130mg | 61% |
| Total Carbs 171.62g | 46% |
| Dietary Fiber 20.8g | 69% |
| Sugars 2.09g | 1% |
| Protein 56.22g | 90% |
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