PERUVIAN QUINOA

Peruvian Quinoa image

I made up this side dish to be hot and spicy so it would be great with fish or chicken or just all by itself! Hope you enjoy it!

Provided by ChefLee

Categories Grains

Time 26m

Yield 6-10 serving(s)

Number Of Ingredients 9

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

Steps:

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 Facts : Calories 419, Fat 7.6, SaturatedFat 3.2, Cholesterol 14.2, Sodium 931.8, Carbohydrate 67.7, Fiber 13.2, Sugar 7.6, Protein 22.9

*** Explore more Peruvian Quinoa Recipes »

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