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.
- 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
- Rinse quinoa thoroughly; drain.
- In 2-quart saucepan, heat quinoa and water/bouillon 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.
- In 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.
- Toss vegetables and quinoa mixture.
- Sprinkle with Peccorino cheese.