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 ⓘ
Instructions
- Put quinoa with chicken broth in a large saucepan and bring to a boil.
- Reduce to simmer, cover and cook until all the broth is absorbed (about 10-15 minutes). Stir occasionally while simmering.
- In a small bowl; mix cream, sriracha, lemon juice, and sundried tomatoes.
- Add tomato mix to cooked quinoa and stir well.
- Stir in lima beans, orange juice, and parmesan cheese.
- Heat on low until cheese melts through (about 5 more minutes) then serve.
Nutrition & Diet Analysis (per serving)
269
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).