Description
Fresh asparagus and tri-colored quinoa simmer in a low-fat, ultra-creamy and cheesy Parmesan sauce.
Ingredients
- 2 cups Reduced Fat/ Reduced Sodium Broth
- 1 cup Dry Tri-colored Quinoa
- 3 Tablespoons Fat-free Cream Cheese
- 4 Tablespoons Reduced Fat Cream Cheese
- ½ cups Fat-free Half-and-half
- 2 teaspoons Minced Garlic
- ¼ teaspoons Black Pepper
- ½ pounds Asparagus (chopped Small, Leaving The Tops Or Heads About An Inch And Half Long)
- ⅓ cups Fresh Shredded Parmesan
- 2 cups Reduced Fat/ Reduced Sodium Broth
- 1 cup Dry Tri-colored Quinoa
- 3 Tablespoons Fat-free Cream Cheese
- 4 Tablespoons Reduced Fat Cream Cheese
- ½ cups Fat-free Half-and-half
- 2 teaspoons Minced Garlic
- ¼ teaspoons Black Pepper
- ½ pounds Asparagus (chopped Small, Leaving The Tops Or Heads About An Inch And Half Long)
- ⅓ cups Fresh Shredded Parmesan
Preparation
1. In a medium pot bring the broth and quinoa to a boil, cover and simmer on low for about 15 minutes or until all the liquid is absorbed. Remove from heat.
2. Stir in the cream cheese, half-and-half, garlic and pepper and stir until completely combined.
3. Stir in the asparagus and Parmesan and simmer on low until asparagus reaches desired softness.(The timing of this will depend on the thickness of the asparagus and on how crisp you prefer it.)
4. Serve on its own or as a side to grilled chicken or fish.
Quick side note: When reheating, you might want to add a splash of milk since the quinoa will absorb more liquid over time.
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