Creamy Quinoa Pudding
INGREDIENTS:
1 1/2 c Uncooked quinoa
3 c Chicken broth
2 oz Cream cheese
1 tb Chopped fresh or 1 tsp.
-dried basil leaves
2 ts Margarine or butter
2 Cloves garlic; finely
-chopped
5 c Thinly sliced or bite-size
-pieces assorted vegetables
-(asparagus, broccoli,
-carrot or zucchini)
2 tb Grated Romano cheese
1 1/2 c Uncooked quinoa
3 c Chicken broth
2 oz Cream cheese
1 tb Chopped fresh or 1 tsp.
-dried basil leaves
2 ts Margarine or butter
2 Cloves garlic; finely
-chopped
5 c Thinly sliced or bite-size
-pieces assorted vegetables
-(asparagus, broccoli,
-carrot or zucchini)
2 tb Grated Romano cheese
Rinse quinoa thoroughly; drain. Heat quinoa and broth to boiling in 2-quart saucepan; reduce heat. Cover and simmer 10 to 15 minutes or until all broth is absorbed. Stir in cream cheese and basil.
Melt margarine in 10-inch nonstick skillet over medium-high heat. Cook garlic in margarine about 30 seconds, stirring frequently, until golden. Stir in vegetables. Cook about 2 minutes, stirring frequently, until vegetables are crisp-tender. Toss vegetables and quinoa mixture. Sprinkle with Romano cheese.
Melt margarine in 10-inch nonstick skillet over medium-high heat. Cook garlic in margarine about 30 seconds, stirring frequently, until golden. Stir in vegetables. Cook about 2 minutes, stirring frequently, until vegetables are crisp-tender. Toss vegetables and quinoa mixture. Sprinkle with Romano cheese.