Quinoa Succotash Food

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.

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.

BIG BOWL WITH SPICY BROWN BEAN, SQUASH AND CORN SUCCOTASH

Steps:

• Set a strainer or colander over a bowl and drain beans. Set broth aside to use for moistening the succotash.
• Heat olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until it begins to soften, about 3 minutes, and add squash and salt to taste. Cook, stirring, until squash begins to soften and look translucent, 3 or 4 minutes. Add garlic and corn. Cook for about 4 minutes, stirring often. Add minced chile pepper and season with salt and pepper. Add beans and about 1/2 cup bean broth and continue to cook, stirring, for another minute or two. Taste and adjust seasonings. If you want this to be a little more moist, stir in more bean broth, or just hold the bean broth and spoon directly over the bowls. Stir in cilantro and remove from heat.
• Spoon grain of your choice into 6 wide or deep bowls. Top with the succotash. Moisten with more bean broth. Sprinkle queso fresco or feta on top, garnish with cilantro, and serve.