Green Giant Quinoa Succotash Recipes

GREEN GIANT QUINOA SUCCOTASH

Green Giant Quinoa Succotash image

This a recipe from Serious Eats that DH and I love. It can be used a main dish or a side dish with grilled fish or chicken. It uses Green Giant frozen baby limas and corn.

Provided by mandabears

Categories Grains

Time 30m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup quinoa, uncooked
1 1/2 cups water
1 (9 ounce) box green giant baby lima beans
1 (10 ounce) box green giant frozen corn, in butter sauce
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium plum tomatoes, seeded and chopped
green onion, sliced (optional)

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.

Nutrition Facts : Calories 217.3, Fat 2.3, SaturatedFat 0.3, Sodium 265.8, Carbohydrate 42.3, Fiber 6.7, Sugar 0.7, Protein 9.5

QUINOA SUCCOTASH

Quinoa Succotash image

A meatless main dish or a tasty side to serve with your grilled meats, this lima bean, corn and quinoa combo is easy to make with frozen vegetables.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 5

Number Of Ingredients 9

Ingredients

3/4 cup uncooked quinoa
1 1/2 cups water
1 box (9 oz) frozen baby lima beans
1 box (10 oz) frozen corn & butter sauce
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium plum (Roma) tomatoes, seeded, chopped
Sliced green onions, if desired

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.

Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 8 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 0 g

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