Creamy quinoa primavera

I really should call this recipe clean the veggie drawer quinoa.  You can use any vegetables you want really, just make sure your choosings are diced into small bites so that they don’t over power the quinoa.  Personally I like the mild flavor of the zucchini against the more flavorful leeks, red bell pepper and kale. For a complete meal you could add a protein such as diced chicken, turkey or tofu. .  

Ingredients:
2 cups cooked quinoa
1 zucchini (diced)
1 red bell pepper (diced)
3 tbs cream cheese (you can use light cream cheese for less fat)
1 leek (whites only, diced)
2 tbs olive oil
2 cups kale (chopped)
4 cloves garlic (minced)
2 tbs basil (chopped)
2 tbs parsley (chopped)
2 lemons (juiced)
Salt and pepper to taste

makes 6 servings

Directions:
Cook 1 cup of dry quinoa according to package. 

While quinoa is cooking in a large skillet on medium heat,  heat olive oi l.  Add vegetables and cook until tender, approximately 5-7 minutes.  Add lemon juice and garlic and cook for 2-3 more minutes. Stir in cream cheese, chopped basil and parsley. Salt and pepper to taste.  Stir in quinoa until all ingredients are coated evenly. 

This recipe reheats well. 

Enjoy!