SUBSCRIBE BY EMAILQuinoa Succotash with Spiced Tahini Dressing has got it going ON! It’s filling, flavorful, and big on color. It’s a good-for-you dish, too, that’s vegan and gluten free. What a treat to dig into!
Chatting with my sister the other day about what we’d been eating lately, she told me about a quinoa succotash dish that she had from a local food truck. Sounds like something that would be fun to put together!
As I made my Quinoa Succotash with Spiced Tahini Dressing I couldn’t help but laugh at the voice of Sylvester the Cat in my head saying, “Sufferin’ succotash!” Who can say “succotash” without thinking of those old cartoons?
I love quinoa so much that I sometimes have it for breakfast (or breakfast for dinner), like this Sausage, Sweet Potato & Spinach Quinoa Bowls with Egg. Mmm! It’s so filling and comforting.
You can toss quinoa up in a salad like Kale and Quinoa Salad with Honey-Dijon Dressing, or use it to make a fabulous snack like Quinoa, Coconut, and Date Muffins that you can enjoy anytime of day.
Did you know that quinoa is native to South America and though it’s referred to as an ancient grain, it’s actually a seed? Ya learn something new everyday (at least I did)!
If you love salads and sides that are out-of-the-ordinary, give this recipe for Grilled Eggplant, Cherries, and Couscous Salad a try. It’s perfect when the weather turns warm!
Quinoa is also high in protein and is a complex carbohydrate (meaning it takes longer to digest than simple carbs, and therefore, helps keep you feeling full longer), so it’s good for you, too.
I love using tri-color quinoa made up of red, white, and black quinoa. To me, it’s sturdier than the white quinoa. Paired with a bunch of veggies and an addictive tahini dressing and you’ve got a flavorful, colorful salad or side dish to serve.
You’ll love Quinoa Succotash with Spiced Tahini Dressing for your next side!
Serve Quinoa Succotash with Spiced Tahini Dressing at room temperature (the dressing helped to keep the dish moist), but you could serve it chilled, too. Be sure to reserve some extra dressing to drizzle over the top if you prefer to serve it cold.
You’ll love how fresh and simple this succotash is. Whip up a batch soon to enjoy with any meal!
Calories
1655 cal
Fat
73 g
Carbs
209 g
Protein
57 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Patricia Conte/Grab a Plate
Yields Serves 4-6
Quinoa Succotash with Spiced Tahini Dressing (vegan and gluten-free)
Save Recipe
5 based on 4 review(s)
Ingredients
For the Spiced Tahini Dressing:- 1/3 cup tahini
- 1/4 cup water, plus additional 1/4 cup water
- 2 garlic cloves
- 3 teaspoons lemon juice
- 2 tablespoons fresh cilantro
- 2 teaspoons ancho chili powder (more or less to taste)
- Dash salt
- Dash ground black pepper
- 1 teaspoon olive oil, or a bit more
For the Quinoa Succotash:- 1 cup uncooked quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1 cup diced zucchini (about 1 small zucchini)
- 1 cup Lima beans, thawed if using frozen
- 1 cup corn, thawed if using frozen
- 1/3 cup sweet red pepper, diced, seeds and membrane removed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
For the Spiced Tahini Dressing:- Add the tahini, first 1/4 cup water, garlic, lemon juice, cilantro, ancho chili powder, salt, and pepper to a food processor. Blend until combined.
- If the mixture seems thick, add the reserved 1/4 cup water, along with the teaspoon of olive oil. Blend again.
- Taste and adjust the seasoning as needed. Set aside.
For the Quinoa Succotash:- Add 2 cups of water to a saucepan and bring to a boil. Add the quinoa and return to a boil.
- Add a lid to the pan and reduce the heat to simmer until the liquid is absorbed (12-15 minutes).
- Remove the pan from the heat. Fluff the quinoa, cover the pan, and let it sit for 10-15 minutes. Note: I used half this portion for this recipe and reserved the remaining quinoa for another use.
- Add the olive oil to a large sauté pan over medium heat. When hot, add the onion and cook for about 4 minutes.
- Toss in the zucchini, Lima beans, corn, sweet pepper, salt, and pepper and stir.
- Cook for about 5 minutes, stirring occasionally, or until the vegetables are warmed through. Remove the pan from the heat.
- Add about 2 cups of the quinoa to a large bowl and fluff it with a fork. Add the vegetable mixture, then drizzle about half of the tahini dressing over the mixture. Toss to combine. Add more dressing if you’d like. Save the remaining dressing to add to any leftovers.
- Serve at room temperature, or chilled.
7.8.1.2356https://www.azgrabaplate.com/quinoa-succotash-with-spiced-tahini-dressing-vegan-and-gluten-free/
Calories
Fat
Carbs
Protein
Patricia Conte/Grab a Plate
Yields Serves 4-6
Save Recipe5 based on 4 review(s)
Ingredients
- 1/3 cup tahini
- 1/4 cup water, plus additional 1/4 cup water
- 2 garlic cloves
- 3 teaspoons lemon juice
- 2 tablespoons fresh cilantro
- 2 teaspoons ancho chili powder (more or less to taste)
- Dash salt
- Dash ground black pepper
- 1 teaspoon olive oil, or a bit more
- 1 cup uncooked quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1 cup diced zucchini (about 1 small zucchini)
- 1 cup Lima beans, thawed if using frozen
- 1 cup corn, thawed if using frozen
- 1/3 cup sweet red pepper, diced, seeds and membrane removed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Add the tahini, first 1/4 cup water, garlic, lemon juice, cilantro, ancho chili powder, salt, and pepper to a food processor. Blend until combined.
- If the mixture seems thick, add the reserved 1/4 cup water, along with the teaspoon of olive oil. Blend again.
- Taste and adjust the seasoning as needed. Set aside.
- Add 2 cups of water to a saucepan and bring to a boil. Add the quinoa and return to a boil.
- Add a lid to the pan and reduce the heat to simmer until the liquid is absorbed (12-15 minutes).
- Remove the pan from the heat. Fluff the quinoa, cover the pan, and let it sit for 10-15 minutes. Note: I used half this portion for this recipe and reserved the remaining quinoa for another use.
- Add the olive oil to a large sauté pan over medium heat. When hot, add the onion and cook for about 4 minutes.
- Toss in the zucchini, Lima beans, corn, sweet pepper, salt, and pepper and stir.
- Cook for about 5 minutes, stirring occasionally, or until the vegetables are warmed through. Remove the pan from the heat.
- Add about 2 cups of the quinoa to a large bowl and fluff it with a fork. Add the vegetable mixture, then drizzle about half of the tahini dressing over the mixture. Toss to combine. Add more dressing if you’d like. Save the remaining dressing to add to any leftovers.
- Serve at room temperature, or chilled.
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