“A Betty Crocker recipe.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse quinoa thoroughly; drain.
  2. Heat quinoa and broth to boiling in 2-quart saucepan; reduce heat.
  3. 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. Melt butter in 10-inch nonstick skillet 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 together.
  9. Top with Romano cheese.

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