Quinoa Succotash

Quinoa Succotash

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 Green Giant® frozen vegetables.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

5

servings

3/4
cup uncooked quinoa
1 1/2
cups water
1
box (9 oz) Green Giant® Simply Steam® frozen baby lima beans
1
box (10 oz) Green Giant® Niblets® 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
  1. 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.
  2. 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.
  3. Cook over medium heat, stirring frequently, 1 to 2 minutes or until mixture is thoroughly heated. Sprinkle with green onions.
Makes 5 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Uncooked quinoa has a bitter coating and therefore must be rinsed and drained thoroughly before cooking.
Add some heat by stirring in 1/2 teaspoon red pepper sauce with the lima beans and corn.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 430mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 6g,
    • Sugars 3g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.