This Quinoa Primavera is a delicious healthy twist on a classic pasta dish that you love. Kid-friendly and easy to make, this is the perfect weeknight side or vegetarian main.
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.
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.
Serve warm with cheese and parsley
Notes
To make this recipe vegan, omit the Parmesan and use almond milk.