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.