Creamy Lemon Basil Quinoa Primavera Recipe 445

CREAMY QUINOA PRIMAVERA

Steps:

• 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; cover and remove from heat.
• Melt butter in 10-inch nonstick skillet over medium-high heat.
• Cook garlic in butter 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 together.
• Top with Romano cheese.

CREAMY LEMON BASIL QUINOA PRIMAVERA RECIPE - (4.4/5)

Steps:

• 1. Bring 2 and 1/2 cups of water and the rinsed quinoa to a boil in a medium saucepan over medium-high heat. Once boiling, reduce heat to a simmer, cover and cook quinoa for 12 minutes. Remove from heat and set aside. 2. In a second medium saucepan, bring another 2 cups of water to a boil. Add the asparagus, broccoli florets and edamame (or peas). Reduce heat to low-medium and cook the vegetables for 5 minutes, or until slightly tender. Drain and set aside. 3. Meanwhile, in a food processor, blend the almonds, clove of garlic and olive oil. Add in the 2 cups of fresh basil leaves and lemon juice. Blend again to create a rough paste. Add the feta cheese and blend until creamy. 4. Once the cooked quinoa has cooled slightly, add the basil feta almond pesto and toss well to combine. Add in the cooked vegetables and mix. Serve warm. Garnish with some crumbled feta and some asparagus tips. Enjoy!