I really love cooking (and eating!) quinoa and whenever I see a recipe with it, I bookmark it. Admittedly, lots of times when I bookmark recipes, they get pushed back and I either forget about them or make them months later. This recipe was an exception-I made it almost immediately after seeing it on Elly Says Opa, and then made it again with some additions a few weeks later.
I really enjoyed this (obviously since I've already made it twice)...the vegetables make it perfect for spring, the creaminess makes it seem luxurious, and it's quick and easy to prepare. And of course it's delicious. Leftovers of this are also great-which is always a plus for me-I love having warm leftovers for lunch the next day.
This is a really versatile recipe-substitute whatever is in season or whatever you have and like. This time I used asparagus, mushrooms, celery and carrots because that happened to be what I had at home. I also think green beans, broccoli, cauliflower and corn would be excellent in this!
Creamy Quinoa Primavera
1 tablespoon unsalted butter
1 medium carrot, peeled and diced
1 celery rib, diced
1 small red bell pepper, diced
2 cups mushrooms, diced
2 cloves garlic, minced
1.5 cups uncooked quinoa, thoroughly rinsed
3 cups chicken broth
8 stalks asparagus, chopped into large bite sized pieces
1/2 cup frozen peas
3-4 ounces cream cheese, softened
1 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese
Kosher salt and black pepper, to taste
Melt the butter n a medium skillet or large saucepan. Add the mushrooms and cook until juices have been released, about 6-10 minutes. Stir in the carrots, celery, and bell pepper and cook for 1-2 minutes minutes; vegetables will still be crisp. Add the garlic and quinoa, stirring for about one minute. Add the broth and bring mixture to a boil; cover with a lid and then reduce to a simmer. Simmer until quinoa is cooked and broth is almost entirely absorbed, about 15 minutes. About 5 minutes before quinoa is finished cooking, add in the chopped asparagus. Allow quinoa and asparagus to cook until desired consistency.
Stir in the peas, allow to warm through. Remove from the heat and stir in the cream cheese, stir mixture. Add the basil and Parmesan, and season to taste with salt and pepper. Top with additional Parmesan, if desired.
1 tablespoon unsalted butter
1 medium carrot, peeled and diced
1 celery rib, diced
1 small red bell pepper, diced
2 cups mushrooms, diced
2 cloves garlic, minced
1.5 cups uncooked quinoa, thoroughly rinsed
3 cups chicken broth
8 stalks asparagus, chopped into large bite sized pieces
1/2 cup frozen peas
3-4 ounces cream cheese, softened
1 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese
Kosher salt and black pepper, to taste
Melt the butter n a medium skillet or large saucepan. Add the mushrooms and cook until juices have been released, about 6-10 minutes. Stir in the carrots, celery, and bell pepper and cook for 1-2 minutes minutes; vegetables will still be crisp. Add the garlic and quinoa, stirring for about one minute. Add the broth and bring mixture to a boil; cover with a lid and then reduce to a simmer. Simmer until quinoa is cooked and broth is almost entirely absorbed, about 15 minutes. About 5 minutes before quinoa is finished cooking, add in the chopped asparagus. Allow quinoa and asparagus to cook until desired consistency.
Stir in the peas, allow to warm through. Remove from the heat and stir in the cream cheese, stir mixture. Add the basil and Parmesan, and season to taste with salt and pepper. Top with additional Parmesan, if desired.
Look at those gorgeous colors from the veggies! Looks and sounds like another winning recipe!
ReplyDeleteThis sounds absolutely delicious! Always looking for yummy new ways to cook quinoa!
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