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Prep Time: 6 Minutes Cook Time: 20 Minutes |
Ready In: 26 Minutes Servings: 10 |
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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! 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.
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