Quinoa Primavera & Bird’s Eye Step Up to the Plat

Quinoa Primavera

Quinoa Primavera



  • 1 tablespoon olive oil
  • 2 cloves minced garlic (optional)
  • 1 package Bird’s Eye Primavera Blend
  • 1/2 cup milk or unsweetened almond milk
  • 1 tablespoon cornstarch
  • 1 cup vegetable or chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 cups cooked quinoa
  • 2 ounces Parmesan cheese, grated (optional)
  • 3 tablespoons chopped Parsley


  1. Heat oil in a large sauté pan over medium heat. Add garlic and cook for 30 seconds. Add Bird’s Eye vegetables and cook for 5 minutes.
  2. In a small bowl whisk together milk and cornstarch. Add to vegetable mixture and cook for 2 minutes. Add broth, salt and pepper and cook for 3 minutes longer. Stir in quinoa and cook until heated through, adding additional broth if necessary.
  3. Serve warm with cheese and parsley.


Source: www.cookingquinoa.net


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