Directions

• 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.