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Culled from another foodie, this recipe looked pretty interesting and we happened to have almost everything on hand! Already, I had sent Justin to the store to get brussels sprouts for what we thought was going to be a cream-based pasta with spring greens.

In any case, we altered the recipe to compliment what we already had on hand.

Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 tsp vegetable bouillon (optional)
  • 2 oz 1/2 less-fat cream cheese
  • 1/2 tsp dried basil
  • 1.5 tsp butter or margarine
  • 3 cloves garlic, minced
  • 3-4 cups thinly sliced or bite-size pieces assorted vegetables (I used brussels sprouts, leeks, carrots, onions, and peppers)
  • 2 tablespoons grated Peccorino cheese

Directions:

  1. Rinse quinoa thoroughly; drain.
  2. In 2-quart saucepan, heat quinoa and water/bouillon to boiling.
  3. Reduce heat; cover and simmer 10 to 15 minutes or until all broth is absorbed.
  4. Stir in cream cheese and basil; cover and remove from heat.
  5. In nonstick skillet, melt butter over medium-high heat.
  6. Cook garlic in butter about 30 seconds, stirring frequently, until golden.
  7. Stir in vegetables. Cook about 2 minutes, stirring frequently, until vegetables are crisp-tender.
  8. Toss vegetables and quinoa mixture.
  9. Sprinkle with Peccorino cheese.