Succotash is a classic recipe often served at Thanksgiving, but it’s delicious any time of year. Vegetarian succotash makes a quick 30-minute meal on the stovetop, which is perfect for warmer climates.
Quinoa is a nutty-tasting grain found at health food stores or well-stocked groceries. Its nutty taste is the perfect mild backdrop for the slightly spiced succotash. Quinoa, combined with beans and corn round out a healthy amount of vegetarian protein, making this a light, balanced and healthy dish.
Those who want something a little bit richer can add heavy cream at the end, or dot individual servings with butter or a dash of olive oil.
For a vegan dish, use olive oil or vegan margarine in place of the butter, and vegan cream (or no cream) at the end.
Vegetarian Succotash Recipe
Serves 4 as a main dish
Total preparation/cooking time: 30 minutes
Ingredients:
- 3 Tbsp. olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced; or garlic powder to taste (optional)
- ½ red bell pepper, chopped finely
- 1 green bell pepper, chopped finely
- 10 ounces (2 cups) frozen corn, or fresh corn cut off the cob
- 10 ounces (2 cups) frozen lima beans
- Paprika, to taste
- Salt and pepper, to taste
- ½ cup heavy cream (optional, for a more authentic succotash)
Directions:
- Heat oil or butter in a heavy or cast-iron skillet over medium-high heat.
- Add chopped onions and cook over medium heat until slightly soft, about 5 minutes.
- Add garlic, if using, and stir to prevent sticking.
- Add peppers, corn and lima beans. Sprinkle generously with paprika and cook for 15-20 minutes, until vegetables are soft and the flavours meld with the oil or butter.
- Add optional cream and heat though to a simmer.
- Add salt and pepper to taste.
- Serve atop hot freshly-cooked quinoa (see below). Dot with additional olive oil or butter, if desired, and sprinkle with paprika.
Easy Cooked Quinoa Recipe
Serves 4
Total preparation/cooking time: 15 minutes
Quinoa (pronounced “keen-wa”) is a high-protein ancient grain that absorbs flavours and cooks up soft and fluffy like a larger, spiraled couscous. Kids love the curly little “tails” that pop out when the quinoa is cooked!
Rinsing the quinoa under cold water is necessary to remove the bitter coating on the grains.
Serve as a side dish, or as a base for stews or bean dishes like Vegetarian Succotash.
Ingredients:
- 1 cup quinoa, rinsed in a fine sieve for three minutes
- 1 ½ cups vegetable broth or water
Directions:
- In a medium saucepan with a lid, bring the water or broth to the boil.
- Add rinsed quinoa. Turn down the heat to medium-low and cook 8-10 minutes, until water is absorbed and quinoa is fluffy.
