Quinoa Primavera

This is from Elly says Opa, another one I can’t wait to try!  I don’t plan to make too many adjustments, except maybe light butter and definitely 1/3 less fat cream cheese!


1.5 cups uncooked quinoa
1 Tbsp. butter
1 medium carrot, peeled and diced
1 celery rib, diced
1 small red bell pepper, diced
2 cups mushrooms, diced
2 cloves garlic, minced
3 cups chicken broth
1/2 cup frozen peas
3-4 oz. cream cheese, softened
1 Tbsp. chopped fresh basil
2 Tbsp. grated Romano cheese

Place quinoa in mesh strainer and rinse for about 2 minutes. Set aside.

In a medium skillet or large saucepan, melt the butter. Add the mushrooms and cook until juices have been released. Stir in the carrots, celery, and bell pepper and cook for just 1-2 minutes minutes; vegetables will still be crisp. Add the garlic and quinoa, stirring for about one minute before adding the broth. Bring the broth to a boil; cover with a lid and then reduce to a simmer. Simmer until quinoa is cooked and broth is almost entirely absorbed, about 15 minutes.

Add the peas, stirring to warm through. Remove from the heat and stir in the cream cheese, until mixed throughout. Add the basil and Romano, and season to taste with salt and pepper. Top with additional Romano, if desired.


One comment

  1. […] Shakeology M2:  Sage Gnocchi (from Trader Joes) M3:  Greek yogurt w/ granola M4:  Quinoa primavera M5:  Apple w/ cinnamon brown […]

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