Like so often of late I got my inspiration for this meal from Pinterest. I played with the recipe to make it vegetarian, it was delicious. I think I have finally found my inner groove with quinoa and can prepare it to taste delicious!
Creamy Quinoa Primavera
- 1½ cups quinoa
- 3 cups lower sodium vegetable broth
- 1 Tbsp extra virgin olive oil
- 2 cups sliced carrots
- 1 large onion, chopped
- 1 tsp garlic, minced
- 1 tsp dried basil
- ½ tsp ground black pepper
- 4 ounces lower fat cream cheese
- 2 cups frozen green peas, thawed (used no-salt added)
- ¼ cup Parmesan cheese
Rinse the quinoa well and drain, add it and the broth to a medium saucepan. Bring to a boil, turn to low and cook covered for 20 minutes.
Meanwhile heat a large non-stick skillet over medium heat, add the oil, carrots and onion, sauté for about 10 minutes, until the carrots are fork tender. Add the garlic in the last minute along with the basil and pepper. Turn down to low and stir in the cream cheese until melted. Add the peas and Parmesan, gently folding in and then toss with the cooked quinoa.
Serves 4 adults.