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Summer-Quinoa-Succotash-Salad

Summer Quinoa Succotash Salad

Summer Quinoa Succotash Salad

Course: Soup u0026amp; Salad
Servings

8

Prep time

10

minutes
Cooking time

1

hour 
Calorieskcal
Total time

1

hour 

10

minutes

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

  • Vegetable or Chicken Broth, divided

  • Organic Quinoa Grain

  • Frozen Lima Beans

  • Shallot, diced

  • Garlic, minced

  • fresh or frozen Corn

  • Red Pepper, diced

  • Cherry Tomatoes, halved

  • Salt

  • Black Pepper

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.
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California Herban Life

Family-Owned Small Business
700 East Birch Street
Brea, CA 92822-0423
Shipping to the US only

custserv@caherbanlife.com

(657) 366-7775

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