Best Green Giant Quinoa Succotash Recipes
BEST-EVER SUCCOTASH
Think of this classic succotash as a greatest hits list of summer veggies.
Provided by Pam Lolley
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
- While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
- Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
- Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.
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 frozen vegetables.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 5
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 8 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 0 g
GREEN GIANT QUINOA SUCCOTASH
This a recipe from Serious Eats that DH and I love. It can be used a main dish or a side dish with grilled fish or chicken. It uses Green Giant frozen baby limas and corn.
Provided by mandabears
Categories Grains
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a fine sieve rinse quinoa under cold running for 1 minute.
- Drain well.
- In a 2 quart saucepan heat quinoa and water to boiling.
- Reduce heat to low and cover and simmer for 12-14 minutes or until tender and liquid is absorbed.
- Meanwhile, cook lima beans as directed on package and drain.
- Cook corn as directed on package, do not drain/.
- Place corn and lima beans into a 10 inch skillet.
- Add paprika, salt and pepper and mix well.
- Stir in cooked quinoa and tomatoes.
- Cook over medium heat: stirring frequently 1-2 minutes or until thoroughly heated.
- Sprinkle with sliced green onions, optional.
Nutrition Facts : Calories 217.3, Fat 2.3, SaturatedFat 0.3, Sodium 265.8, Carbohydrate 42.3, Fiber 6.7, Sugar 0.7, Protein 9.5
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