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Creamy Carrot Primavera

  • 1 1/2 cups uncooked quinoacarrot primavera
  • 3 cups vegetable or chicken broth
  • 1 package JJ’s Pantry Carrot Soup Mix
  • 2 ounces cream cheese
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
  • 2 teaspoons butter
  • 2 cloves garlic, finely chopped
  • 5 cups thinly sliced or bite-size pieces assorted vegetables (like asparagus, bell pepper, broccoli, carrots, and zucchini)
  • 2 tablespoons shredded Romano cheese

Rinse quinoa; thoroughly drain.

Heat quinoa and broth to boiling in 2-quart saucepan. Add Soup Mix; reduce heat to low. 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.