1 1/2 cups uncooked quinoa
3 cups chicken broth
4 ounces cream cheese
1 teaspoon dried basil
1 tablespoon butter
2 cloves garlic, finely chopped
5 cups assorted vegetables, thinly sliced or bite sized
3 tablespoons grated Parmesan

Rinse quinoa thoroughly; drain. Bring quinoa and broth to boil in a 2-quart saucepan; reduce heat. Cover and simmer 20-25 minutes or until broth is absorbed. While quinoa is cooking, melt butter in a large skillet over medium-high heat. Cook garlic in butter for about one minute, stirring frequently, until golden. Stir in vegetables. Cook about 3-5 minutes, stirring frequently, until vegetables are crisp-tender. Stir cream cheese and basil into cooked quinoa. Toss vegetables with quinoa mixture and sprinkle with cheese.

Stacy's Notes: Made Feb 2012, first time to try quinoa. I rinsed it, though had trouble getting it to not fall through the holes in my smallest colander! I halved everything to try, but should have made the full recipe, as we both really liked this recipe. I used broccoli, cauliflower, carrots and a bit of onion as the veggies. Probably used a bit more cream cheese, and sprinkled with grated Parmesan. Tim remarked that he liked this as much as my broccoli cheese casserole, so make this one again!