Peruvian Quinoa
photo by Divaconviva
- Ready In:
- 26mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 236.59 ml quinoa
- 473.18 ml chicken broth
- 453.59 g package frozen baby lima beans, thawed and rinsed (about 2 cups)
- 29.58 ml heavy cream
- 29.58 ml sriracha hot chili sauce
- 99.22 g package sun-dried tomatoes, chopped
- 22.18 ml fresh lemon juice
- 118.29 ml parmesan cheese, grated
- 59.14 ml orange juice
directions
- 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.
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Reviews
-
Really delicious! Great flavors. I found this recipe last-minute as I was preparing dinner and wanted to have quinoa. The only change I made was I used canned butter beans, and the sun-dried tomatoes were marinated (ingredients I had on hand). This is a very nice combo of flavors, and quick to put together. I will definitely make it again. Thanks for posting a great recipe, Chef Lee!
RECIPE SUBMITTED BY
ChefLee
United States