Quiona is a marvelous grain/seed that is used in Peru and neighboring countries and not enough in the US. It is highly nutritious being high in fiber and protein, making it perfect for the gluten-free/celiac folks or anyone for that matter.
This recipe serves 4. Make it day one with Lemon Dilly Chicken and then serve the left-overs the following day as Chicken Primavera.
1 cup plus 3 tablespoons quinoa
8 oz frozen peas, cooked
1/2 pint cherry or grape tomatoes
1 ounces cream cheese
2 Tablespoons milk
1 tablespoon EACH chopped fresh basil, oregano and parsley
1 garlic cloves, minced
salt and pepper to taste
Parmesan cheese for each serving.
Boil 2 cups of water, then add the quinoa and return to a boil. Cover, reduce heat to medium and cook for 15 minutes.
In a small bowl, whisk together the cream cheese, milk, herbs, garlic, salt and pepper.
Once the quiona is cooked add the peas, tomatoes, and cream sauce and give it a toss to combine.
Sprinkle with Parmasean Cheese
This can be served warm or as a cold salad. Try adding 2 cups diced chicken to make a delicious Chicken Primavera.