Summer Succotash with Quinoa
1 cup of dried quinoa
1 ½ cup of water
½ pound of green beans, trimmed
2 tablespoons of olive oil
½ yellow onion, seeded and diced
1 garlic cloves, minced
1 10 ounce package of frozen lima beans, defrosted (or equivalent amount of fresh)
1 cup of fresh corn kernels
1 red bell pepper, cored, seeded and diced
2 teaspoons of lemon juice
¼ cup of basil, coarsely chopped
- Combine water and quinoa in a small pot. Bring to boil with the lid on, and reduce to a simmer for 10-15 minutes or until all water is absorbed. Remove from heat and fluff quinoa with a fork.
- Bring salted water to a boil. Add green beans and cook until crisp but tender, for about 4 minutes.
- Heat oil in skillet, add onion and garlic. Sauté 2-3 minutes. Add lima beans, corn, and bell pepper. Sauté 2-3 minutes.
- Combine veggies with green beans and quinoa in a bowl. Add lemon juice, pepper, and basil. Season with salt and pepper to taste.