Creamy Quinoa Primavera

1 1/2 cups uncooked quinoa 

3 cups chicken broth 

2 oz. cream cheese 

1 teaspoon dried basil leaves 

2 teaspoons butter or margarine 

5 cups thinly sliced assorted vegetables

 2 tablespoons grated Romano cheese

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; cover and remove from heat.

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.

Recipe from Betty Crocker