Creamy Quinoa Primavera

Thanks to my lovely younger sister, Kelly, who told me and sent me this recipe.  We love it!

1 1/2 c. uncooked quinoa
3 c. vegetable or chicken broth
1 (3 oz) pkg. cream cheese
1 tbsp. chopped fresh basil or 1 tsp. dried
2 tsp. butter
2 cloves garlic, finely chopped
5 c. thinly sliced or bite sized pieces assorted uncooked vegetables
2 tbsp. grated romano cheese

Rinse quinoa thoroughly; drain.  Heat quinoa and broth to boil in a 2-quart saucepan; reduce heat.  Cover and simmer 10-15 minutes or until broth is absorbed.  Stir in cream cheese and basil.  Melt butter in a 10" 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.  Toss vegetables with quinoa mixture and sprinkle with romano cheese.

**NOTE:  We didn't cook our vegetables in the skillet instead I chopped them up and tossed them with olive oil, salt, pepper and the garlic and roasted them at 425F for about 20 minutes.  Soooo good with roasted vegetables!