Peruvian Quinoa

Name: Peruvian Quinoa
Ingredients: 1 cup quinoa; 2 cups chicken broth; 1 (16 ounce) package frozen baby lima beans, thawed and rinsed (about 2 cups); 2 tablespoons heavy cream; 2 tablespoons sriracha hot chili sauce; 1 (3 1/2 ounce) package sun-dried tomatoes, chopped; 1 1/2 tablespoons fresh lemon juice; 1/2 cup parmesan cheese, grated; 1/4 cup orange juice

9 ingredients

6 steps

Ingredients

1 cup quinoa
2 cups chicken broth
1 (16 ounce) package frozen baby lima beans, thawed and rinsed (about 2 cups)
2 tablespoons heavy cream
2 tablespoons sriracha hot chili sauce
1 (3 1/2 ounce) package sun-dried tomatoes, chopped
1 1/2 tablespoons fresh lemon juice
1/2 cup parmesan cheese, grated
1/4 cup orange juice

Directions

1

Put quinoa with chicken broth in a large saucepan and bring to a boil.
2

Reduce to simmer, cover and cook until all the broth is absorbed (about 10-15 minutes). Stir occasionally while simmering.
3

In a small bowl; mix cream, sriracha, lemon juice, and sundried tomatoes.
4

Add tomato mix to cooked quinoa and stir well.
5

Stir in lima beans, orange juice, and parmesan cheese.
6

Heat on low until cheese melts through (about 5 more minutes) then serve.