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Quinoa Succotash
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Quinoa tossed with crispy bacon, sweet corn, tender baby lima beans, and juicy tomatoes for a delightful and flavorful dish.
Ingredients:
  • 1 thick cut strip bacon, cut in half (note you can sub out the bacon for another tablespoon butter if you want)
  • 1 cup dry quinoa, chopped
  • 1/2 cup onion
  • 2 tabspoons butter
  • 1 cup corn kernels, fresh or frozen
  • 1/2 cup baby lima beans (can sub edamame)
  • 1/2 cup fresh tomatoes, chopped
  • 1/2 teaspoon dried thyme or 2 teaspoons fresh thyme, chopped
  • 1/2 cup plus 2 tablespoons water
  • 1 cup chicken or beef stock
  • 1/2 teaspoon salt (if using unsalted butter or unsalted stock)
  • 1/4 cup green onions and/or chives, chopped
  • 2 teaspoons lemon juice
Instructions:
  • Cook the bacon: In a heavy pot, cook the bacon strip halves over medium heat, turning occasionally until lightly browned and fat is rendered. Transfer cooked bacon to paper towels, chop, and set aside while keeping the fat in the pot.
  • Rinse the dry quinoa in a fine mesh sieve under running water until the water runs clear, regardless of the brand's suggestion.
  • Sauté the chopped onion in the same pot with the butter on medium heat until translucent, about 3-4 minutes.
  • Add the quinoa to the pot with onions, increase heat, and stir until slightly golden, about 2 minutes.
  • Prepare the flavorful base: Combine corn, baby lima beans, chopped tomato, bacon, and thyme in the pot and mix well. Pour in water, stock, and salt if needed. Bring to a simmer over high heat, then reduce heat to low, cover, and let simmer for 15 minutes. Rest, covered, for an additional 5 minutes before serving.
  • Mix in the vibrant lemon juice and fragrant chopped chives (or green onions), then gently fluff with a fork.

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