This risotto-style dish with broccoli florets, cheese and chopped bacon is made with toasty, nutty quinoa — delicious!
2 tsp. olive oil
1 small sweet onion, chopped
1 cup quinoa, uncooked
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups chopped broccoli florets
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 slices OSCAR MAYER Turkey Bacon, cooked, chopped
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Heat oil in large saucepan on medium heat. Add onions; cook and stir 4 min. or until crisp-tender. Add quinoa; cook and stir 1 min.
Add broth; stir. Bring to boil; cover. Simmer on medium-low heat 18 min. or until quinoa is tender. Stir in broccoli; simmer, covered, 2 to 3 min. or until broth is absorbed and broccoli is crisp-tender.
Top with cheese and bacon.