This Quinoa Primavera recipe is a new favorite at our house for several reasons – it’s quick, you can use whatever vegetables you have on hand, and its just a feel good meal – satisfying and nourishing. Pasta Primavera was actually one of the first recipes I posted here. It was a recipe from Pioneer Woman and I continue to use her tried and true recipe. I kept the main components of Primavera like spring veggies, creamy sauce, and thin strands of basil, and also boosted the health of the dish with labneh (a strained yogurt cheese) instead of cream, and quinoa instead of pasta. I think you’ll love it just the same, we sure do!
For the veggies in this dish, choose whichever you’d like. It’s Spring so I went for all of the best of the season – asparagus, squash, zucchini, radishes (yes radishes are great cooked!), and broccoli.
As for the creamy component. I used a mixture of labneh and cream cheese (as you can see above). I tried the dish first with all labneh but I thought it still needed a bit more fat and cream so a little bit of cream cheese made it perfect without being too heavy. And the dish is filled with veggies and quinoa so a little fat balances it perfectly. You can feel free to change the ratio as you’d like or use all cream cheese but I’ve found that about 2 tablespoons of each will do the trick! If you’ve never had labneh, here’s the scoop:
A gluten-free take on creamy Pasta Primavera using quinoa.
- 1 1/2 cups uncooked quinoa
- 3 cups vegetable broth
- 2 teaspoons olive oil
- 2 cloves of garlic, minced
- 5 cups vegetables (I used zucchini, squash, asparagus, broccoli and radishes)
- 2 tablespoons labneh*
- 2 tablespoons cream cheese
- 1 tablespoon fresh basil, sliced thin
- 2 tablespoons Parmesan, grated
- In a sauce pan, heat quinoa and broth to a boil. Reduce to a low simmer and cover. Cook for 10-15 minutes or until broth is almost all absorbed.
- Meanwhile, in a large skillet, heat oil over medium high heat. Saute garlic for 1-2 minutes until golden. Stir in vegetables (working in two batches if needed). Cook vegetables for about 8 minutes or until tender but still slightly crisp.
- Add in cream cheese, labneh, basil, and quinoa to the vegetables. Toss to combine.
- Serve with extra chopped basil, extra labneh and or Parmesan cheese.
You may use more cream cheese instead of labneh if you can't find that at your store.