It’s no shock that quinoa is one of my favorite meals, and recently B and I made this delicious version for dinner that I had to share. It’s a twist on the average quinoa dish and one that I’ll definitely be making again. It’s easy and you can really throw in any vegetables that you have in the fridge.
It makes a ton and reheats well for lunch or dinner the next day!
(I used carrots, zucchini,red pepper,green onion)
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 20-25 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.