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Quinoa Primavera Recipe • theVintageMixer.com #eatseasonal

Quinoa Primavera Recipe

A gluten-free take on creamy Pasta Primavera using quinoa.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups uncooked quinoa
  • 3 cups vegetable broth
  • 2 teaspoons olive oil
  • 2 cloves 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

Method
 

  1. 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.
  2. 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.
  3. Add in cream cheese, labneh, basil, and quinoa to the vegetables. Toss to combine.
  4. Serve with extra chopped basil, extra labneh and or Parmesan cheese.

Notes

You may use more cream cheese instead of labneh if you can't find that at your store.