Quinoa Succotash

3/4

cup uncooked quinoa

1 1/2

cups water

box (9 oz) frozen baby lima beans

box (10 oz) frozen corn & butter sauce

teaspoon paprika

1/2

teaspoon salt

1/4

teaspoon pepper

medium plum (Roma) tomatoes, seeded, chopped

Sliced green onions, if desired

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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.

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

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;

*Percent Daily Values are based on a 2,000 calorie diet.