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Summer Succotash with Quinoa | Great Performances


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Summer Succotash with Quinoa
by Samantha Pagan, Director of NYC Programs for The Sylvia Center

Serves 4-6


1 cup of dried quinoa

1 ½ cup of water

½ pound of green beans, trimmed

2 tbsp olive oil

½ yellow onion, seeded and diced

1 garlic cloves, minced

1 10 ounce package frozen lima beans, defrosted (or equivalent amount of fresh)

1 cup fresh corn kernels

1 red bell pepper, cored, seeded and diced

2 tsp lemon juice

¼ cup of basil, coarsely chopped




1. Combine water and quinoa in a small pot. Bring to boil with the lid on, and reduce to a simmer for 10-15 minutes or until all water is absorbed. Remove from heat and fluff quinoa with a fork.

2. Bring salted water to a boil. Add green beans and cook until crisp but tender, about 4 minutes.

3. Heat oil in skillet; add onion and garlic. Sauté 2-3 minutes. Add lima beans, corn, and bell pepper. Sauté 2-3 minutes more.

4. Combine veggies with green beans and quinoa in a bowl. Add lemon juice, pepper, and basil. Season with salt and pepper to taste.

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