Lemon Dill Quinoa with Lima Beans

a spoon digging into lemon dill quinoa served in a plate.

Lemon Dill Quinoa with Lima Beans

This vibrant and nutritious Lemon Dill Quinoa with Lima Beans combines the nutty flavors of quinoa with the bright citrus notes of lemon and the fresh herby taste of dill. The addition of lima beans adds a creamy texture and an extra boost of protein.

Course lunch

Cuisine American

Keyword dill pilaf, dill quinoa, lemon dill quinoa, quinoa dill pilaf

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 241kcal

Author Gunjan

Ingredients

1 tbsp olive oil
1/4 tsp cinnamon powder
1/4 tsp cardamom powder
2 tbsp fresh/dried dill herbs
1 cup frozen baby Lima beans
1/2 tsp turmeric powder
1/2 tsp chili powder
2 tbsp lemon juice
1 cup rinsed quinoa
2 1/2 cups water
Salt as per taste

Instructions

Use a nonstick pan that has high edges. Heat oil in it and add cinnamon powder, cardamon powder and dill to the hot oil and sauté them for only 10 seconds.
Toss in lima beans and mix well.
Bring the flame to medium heat and add turmeric powder, chili powder and lemon juice to it. Mix again.
Fold in rinsed quinoa and sauté for 1 minute until quinoa is slightly toasty.
Pour in water and stir in salt. Let it cook at high flame for 2-3 minutes until bubbles form.
Cover it with a lid and bring the flame to medium heat again. Let it cook covered until all the liquid is absorbed. (About 15-20 minutes).
When done, remove the lid. Turn off the flame and fluff it with the spatula. Adjust salt and lemon juice as per taste and serve hot.

Video

Notes

You may use frozen lima beans directly for this recipe or if you have time, you may defrost them first and then use.
Do not overcook quinoa but make sure that all the liquid is absorbed.
This tastes best when served immediately but the leftovers can be refrigerated in a glass container with a lid for about 1 week. Warm it well in the microwave before serving.

Nutrition