Peruvian Quinoa

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add tomato mix to cooked quinoa and stir well.

5. 5

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

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.