CREAMY QUINOA PRIMAVERA

Steps:

• 1. 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.2. 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.3. Toss vegetables and quinoa mixture. Sprinkle with Romano cheese.FOOD for THOUGHT Quinoa, pronounced "keen-wa," was a staple grain of the Incas of Peru. Loaded with nutrients, quinoa has a sweet, slightly nutty flavor. Be sure to rinse quinoa to remove the natural bitter coating of the grain."Quinoa is such a great source of protein and tastes great! I cooked quinoa for my kids when they were 8 and 11 and for my nieces and nephews (now ages 4 through 9), and they loved it! They didn't even know they were eating something healthy!" -ANNE R.NUTRITION FACTS: High in potassium, vitamins A and C, iron, folic acid and magnesium excellent source of fiber1 Serving: Calories 265 (Calories from Fat 90) Fat 10g (Saturated 5g) Cholesterol 20mg Sodium 630mg Potassium 710mg Carbohydrate 37g (Dietary Fiber 5g) Protein 12g % DAILY VALUE: Vitamin A 100% Vitamin C 22% Calcium 10% Iron 28% Folic Acid 22% Magnesium 26% DIET EXCHANGES: 1 Starch, 4 Vegetable, 2 FatHelpful For These Side Effects: (c)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.