Quinoa Primavera

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.