Picnics, Parties and Potlucks

Summer Quinoa Succotash Salad

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 outdoor cookout.

INGREDIENTS

4–5 cups Vegetable or Chicken Broth, divided 1 cup Bob’s Red Mill ® Organic Quinoa Grain 12 oz frozen Lima Beans 1 Shallot, diced 2 cloves Garlic, minced 4 cups fresh or frozen Corn 1 Red Pepper, diced 2 cups Cherry Tomatoes, halved, divided ¾ tsp Salt ¼ tsp Black Pepper

INSTRUCTIONS

• 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 halved 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. Makes 8 servings.

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