Instructions: Rinse quinoa thoroughly; drain. Heat quinoa and broth to boiling in 2-quart saucepan; reduce heat. Cover and simmer 10 to 15 minutes or until all broth is absorbed. Stir in cream cheese and basil.

Melt margarine in 10-inch nonstick skillet over medium-high heat. Cook garlic in margarine about 30 seconds, stirring frequently, until golden.

Stir in vegetables. Cook about 2 minutes, stirring frequently, until vegetables are crisp-tender. Toss vegetables and quinoa mixture. Sprinkle with Romano cheese.

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