Wednesday, May 4, 2016

Quinoa Primavera

Quinoa is something that I really should make more often.  It's so versatile and such a great source of protein for vegetarians (like me!).  This recipe has just the right amount of cheese to make it creamy, lots of veggies and it tastes delicious!  This is a great way to use up the odds and ends of last weeks veggies in the fridge.

This time I used carrots, red bell peppers, broccoli, and red onion.  Use whatever you have on hand!


1 cup uncooked quinoa
2 cups water
1 tsp vegetable bouillon
2 oz cream cheese
1 tsp dried basil
1 tbsp olive oil
3-4 cups assorted veggies (carrots, zucchini, onions, bell peppers, broccoli, etc.)
2 garlic cloves
1/4 cup grated parmesan cheese


1. In 2-quart saucepan, heat quinoa, water, and 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.  While quinoa is simmering, chop veggies into bite sized pieces and mince garlic.

2.  Heat the olive oil over medium heat. Add the veggies and sauté until crisp-tender.  Add in the garlic and sauté for an additional 2 minutes.

3. Add the quinoa to the veggies and combine.  Sprinkle the parmesan on top and serve.

Bon Appetit!

~ Sara :)

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