Creamy Quinoa Primavera Recipes

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CREAMY PASTA PRIMAVERA



Creamy Pasta Primavera image

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

CREAMY QUINOA RISOTTO



Creamy Quinoa Risotto image

Just as creamy and delicious as traditional risotto...but it's actually healthy!

Provided by SugarJ85

Categories     100+ Everyday Cooking Recipes

Time 50m

Yield 4

Number Of Ingredients 11

1 cup quinoa
5 cups chicken broth, or as needed
3 tablespoons unsalted butter
1 small yellow onion, chopped
2 cloves garlic, minced
½ cup dry white wine
½ cup freshly grated Parmesan cheese
1 tablespoon heavy whipping cream
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
salt and freshly cracked black pepper to taste

Steps:

  • Rinse quinoa twice and drain well.
  • Pour chicken broth into a saucepan; bring to a boil.
  • Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes. Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes.
  • Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes. Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes. Continue ladling broth, 1/2 cup at a time, over quinoa mixture; cook, stirring frequently, until quinoa is tender and has burst, about 20 minutes. You may not use all the chicken broth.
  • Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper. Add a splash of chicken broth to make quinoa more creamy, if desired.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 30.8 g, Cholesterol 36.8 mg, Fat 15.5 g, Fiber 3.4 g, Protein 10.3 g, SaturatedFat 8.4 g, Sodium 199 mg, Sugar 1.2 g

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



Creamy Lemon Basil Quinoa Primavera Recipe - (4.4/5) image

Provided by cwaldron09

Number Of Ingredients 12

◾1 and 1/2 cups of uncooked quinoa, rinsed and drained
◾2 and 1/2 cups of water (to cook the quinoa)
◾1/2 cup of sliced blanched almonds
◾2 cups of fresh basil leaves
◾1/4 cup of olive oil
◾1 clove of garlic
◾juice of one medium lemon
◾3/4 cup of reduced fat feta cheese (or 1/2 cup of vegan cream cheese)
◾1 large bunch of asparagus, trimmed and cut into 1-inch pieces
◾1 cup of frozen edamame or greens peas
◾2 cups of broccoli florets
Note: you can use any of your favourite green spring vegetables for this quinoa primavera

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!

CREAMY QUINOA PRIMAVERA



Creamy Quinoa Primavera image

Make and share this Creamy Quinoa Primavera recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups uncooked quinoa
3 cups chicken broth or 3 cups vegetable broth
2 ounces cream cheese
1 tablespoon fresh basil leaves, chopped or 1 teaspoon dried basil leaves
2 teaspoons butter or 2 teaspoons margarine
2 garlic cloves, finely chopped
5 cups assorted fresh vegetables, thinly sliced (such as asparagus, broccoli, carrot or zucchini)
2 tablespoons romano cheese, grated

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.

Nutrition Facts : Calories 228, Fat 8.3, SaturatedFat 3.4, Cholesterol 15.6, Sodium 438.5, Carbohydrate 28.5, Fiber 3, Sugar 0.7, Protein 9.7

CREAMY QUINOA PRIMAVERA



Creamy Quinoa Primavera image

Number Of Ingredients 8

1 1/2 cups uncooked quinoa
3 cups chicken broth
1 package (3 ounces) cream cheese
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons butter or margarine
2 cloves garlic, finely chopped
5 cups thinly sliced or bite-size pieces assorted uncooked vegetables (asparagus, broccoli, carrot or zucchini)
2 tablespoons grated Romano cheese

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.

Nutrition Facts : Nutritional Facts Serves

CREAMY QUINOA PRIMAVERA



Creamy Quinoa Primavera image

Number Of Ingredients 8

1 1/2 cups uncooked quinoa
3 cups chicken broth
1 package (3 ounces) cream cheese
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons butter or margarine
2 cloves garlic, finely chopped
5 cups thinly sliced or bite-size pieces assorted uncooked vegetables (asparagus, broccoli, carrot or zucchini)
2 tablespoons grated Romano cheese

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.

Nutrition Facts : Nutritional Facts Serves

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