Green Giant Quinoa Succotash Food

GREEN GIANT QUINOA SUCCOTASH

Steps:

• In a fine sieve rinse quinoa under cold running for 1 minute.
• Drain well.
• In a 2 quart saucepan heat quinoa and water to boiling.
• Reduce heat to low and cover and simmer for 12-14 minutes or until tender and liquid is absorbed.
• Meanwhile, cook lima beans as directed on package and drain.
• Cook corn as directed on package, do not drain/.
• Place corn and lima beans into a 10 inch skillet.
• Add paprika, salt and pepper and mix well.
• Stir in cooked quinoa and tomatoes.
• Cook over medium heat: stirring frequently 1-2 minutes or until thoroughly heated.
• Sprinkle with sliced green onions, optional.

QUINOA SUCCOTASH

Steps:

• In fine strainer, rinse quinoa under cold water 1 minute; drain well. In 2-quart saucepan, heat quinoa and water to boiling. Reduce heat to low; cover and simmer 12 to 15 minutes or until tender and liquid is absorbed.
• Meanwhile, cook lima beans as directed on box; drain. Cook corn as directed on box. Pour drained lima beans and corn & butter sauce into 10-inch skillet. Add paprika, salt and pepper; mix well. Stir in cooked quinoa and tomato.
• Cook over medium heat, stirring frequently, 1 to 2 minutes or until mixture is thoroughly heated. Sprinkle with green onions.

PEPPERED SALMON WITH GRILLED CORN SUCCOTASH

Steps:

• For the Succotash: Bring 1 quart water to boil in medium saucepan on high heat. Add edamame; cook 6 to 8 minutes or until edamame are bright green and tender. Drain and rinse under cold water. Mix lemon juice, oil, vinegar, honey, ancho chile powder, sea salt and ground red pepper in small bowl until well blended.
• Remove husks and silk strands from corn. Brush some of the vinaigrette over corn and bell pepper.
• Grill corn over medium heat 10 to 12 minutes or until tender and lightly charred, turning occasionally. Grill bell pepper 2 to 4 minutes or until tender, turning occasionally. Cut corn kernels off cobs. Cut bell pepper into 1/2-inch pieces. Place edamame, grilled vegetables and green onions in large bowl. Add remaining vinaigrette; toss well to coat.
• For the Salmon: Mix Cajun seasoning and sugar in small bowl. Brush salmon lightly with oil. Rub generously with seasoning mixture (to taste). Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Serve salmon with Succotash.