Creamy Quinoa Primavera Recipes

Steps:

• Rinse quinoa thoroughly; drain.
• Heat quinoa and broth to boiling in 2-quart saucepan; 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.
• Melt butter in 10-inch nonstick skillet 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.
• Toss vegetables and quinoa mixture together.
• Top with Romano cheese.

Steps:

• In a large skillet, melt the butter over medium heat.
• Add the shallots and garlic and saute for 1 minute.
• Add remaining vegetables (you may want to wait until the end when you mix the veg with the sauce to add the peas if you are using frozen) and saute until crisp tender (don't over cook).
• Remove the veg from the skillet and set aside.
• Add the wine to the hot skillet and let boil until reduced by half.
• Add the cream and simmer until thick (about 10 minutes).
• Stir in the reserved veg (and the peas if you use frozen ones) and simmer until heated through.
• Stir in the cheese, parsley a dash of nutmeg and season with salt and pepper to taste.
• Pour immediately over hot, cooked pasta.

Steps:

• 1. Rinse quinoa thoroughly drain. Heat quinoa and broth to boiling in 2-quart saucepan reduce heat to low. Cover and simmer 10 to 15 minutes or until all broth is absorbed. Stir in cream cheese and basil. 2. Melt margarine in 10-inch nonstick skillet over medium-high heat. Cook garlic in margarine about 30 seconds, stirring frequently, until golden. Stir in vegetables. Cook about 2 minutes, stirring frequently, until vegetables are crisp-tender. Toss vegetables and quinoa mixture. Sprinkle with Romano cheese. NUTRITION INFORMATION 1 Serving Calories 235 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 10mg Sodium 630mg Carbohydrate 36g (Dietary Fiber 5g) Protein 12g %DAILY VALUE: Vitamin A 48% Vitamin C 22% Calcium 8% Iron 26% DIET EXCHANGES: 2 Starch, 1 Vegetable, 1 FatFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Rinse quinoa thoroughly drain. Heat quinoa and broth to boiling in 2-quart saucepan reduce heat. Cover and simmer 10 to 15 minutes or until all broth is absorbed. Stir in cream cheese and basil.2. Melt butter in 10-inch nonstick skillet 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.FOOD for THOUGHT Quinoa, pronounced "keen-wa," was a staple grain of the Incas of Peru. Loaded with nutrients, quinoa has a sweet, slightly nutty flavor. Be sure to rinse quinoa to remove the natural bitter coating of the grain."Quinoa is such a great source of protein and tastes great! I cooked quinoa for my kids when they were 8 and 11 and for my nieces and nephews (now ages 4 through 9), and they loved it! They didn't even know they were eating something healthy!" -ANNE R.NUTRITION FACTS: High in potassium, vitamins A and C, iron, folic acid and magnesium excellent source of fiber1 Serving: Calories 265 (Calories from Fat 90) Fat 10g (Saturated 5g) Cholesterol 20mg Sodium 630mg Potassium 710mg Carbohydrate 37g (Dietary Fiber 5g) Protein 12g % DAILY VALUE: Vitamin A 100% Vitamin C 22% Calcium 10% Iron 28% Folic Acid 22% Magnesium 26% DIET EXCHANGES: 1 Starch, 4 Vegetable, 2 FatHelpful For These Side Effects: (c)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Bring 2 and 1/2 cups of water and the rinsed quinoa to a boil in a medium saucepan over medium-high heat. Once boiling, reduce heat to a simmer, cover and cook quinoa for 12 minutes. Remove from heat and set aside. 2. In a second medium saucepan, bring another 2 cups of water to a boil. Add the asparagus, broccoli florets and edamame (or peas). Reduce heat to low-medium and cook the vegetables for 5 minutes, or until slightly tender. Drain and set aside. 3. Meanwhile, in a food processor, blend the almonds, clove of garlic and olive oil. Add in the 2 cups of fresh basil leaves and lemon juice. Blend again to create a rough paste. Add the feta cheese and blend until creamy. 4. Once the cooked quinoa has cooled slightly, add the basil feta almond pesto and toss well to combine. Add in the cooked vegetables and mix. Serve warm. Garnish with some crumbled feta and some asparagus tips. Enjoy!