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.
Quinoa Succotash
- Prep Time 25 min
- Total 25 min
- Servings 5
- Ingredients 9
Ingredients
- 3/4 cup uncooked quinoa
- 1 1/2 cups water
- 1 box (9 oz) frozen baby lima beans
- 1 box (10 oz) frozen corn & butter sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium plum (Roma) tomatoes, seeded, chopped
- Sliced green onions, if desired
Instructions
-
Step1In 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.
-
Step2Meanwhile, 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.
-
Step3Cook over medium heat, stirring frequently, 1 to 2 minutes or until mixture is thoroughly heated. Sprinkle with green onions.
Nutrition
200
Calories
3g
Total Fat
8g
Protein
35g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 25
- Total Fat
- 3g
- 4%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 430mg
- 18%
- Potassium
- 370mg
- 11%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 6g
- 26%
- Sugars
- 3g
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 8%
- 8%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
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;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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