Summer Quinoa Succotash Salad
This traditional American side dish is loaded with fresh corn and lima beans, with a little extra protein and fiber from organic quinoa! Serve this fresh and colorful dish at your next gathering.
Ingredients
- 4-5 cup Vegetable or Chicken Broth, divided
- 1 cup Organic Quinoa Grain
- 12 oz Frozen Lima Beans
- 1 Shallot, diced
- 2 clove Garlic, minced
- 4 cup fresh or frozen Corn
- 1 Red Pepper, diced
- 2 cup Cherry Tomatoes, halved
- 3/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Bring 2 cups broth to a boil in a 2-quart pot.
- Add quinoa and return to a boil. Cover, reduce heat to medium and simmer until the broth is absorbed, about 12 minutes.
- Remove from heat, fluff, cover and let stand for 15 minutes.
- Place lima beans and 2 cups broth in a large high-sided skillet. Bring to a boil, lower heat and simmer for 25 minutes, or until just tender.
- Add shallot and garlic to the beans. Cook for 10 minutes, or until the shallots are tender and opaque.
- If needed, add more broth ¼ cup at a time to ensure there’s enough liquid to cook the vegetables in (not to fully cover them).
- At this point, add corn and peppers. If you need a little extra broth, add ¼ cup at a time. Cook for about 10 minutes, or until corn is crisp but cooked.
- Add 1 cup of sliced tomatoes to the bean and corn mixture. Cook for 5 minutes.
- Remove pan from heat. Add remaining cup of tomatoes, cooked quinoa, salt and pepper. Toss thoroughly and serve warm or at room temperature.