Ingredients
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)
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons canola oil
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
Preparation
Step1 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. Step2 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. Step3 Toss vegetables and quinoa mixture. Sprinkle with Romano cheese.
