Quinoa Primavera Recipes

Steps:

• To make the shallots, combine shallots, orange juice, apple cider vinegar, salt, and sugar in a small bowl. Refrigerate until ready to serve. (The shallots can be refrigerated overnight or up to 3 days.)
• To make the quinoa, combine 2 cups water and quinoa in a large saucepan over high heat. Bring to a boil, then add the artichokes, garlic, tarragon, thyme, salt, the dill, and pepper. Reduce the heat to medium-low, cover, and cook for 10 minutes.
• Reduce the heat to low and stir in the peas, carrots, bell pepper, and scallions. Cover and cook until the vegetables are heated through, about 5 minutes.
• Remove from the heat, add the lemon juice and zest and the sunflower seeds, fluff with a fork, and season with salt and pepper. Serve, topping each portion with the shallots.

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.