Ingredients

• 4–5 cups Vegetable or Chicken Broth, divided (960–1200 mL)
• 1 cup Organic Quinoa Grain (188 g)
• 12 oz Frozen Lima Beans (340 g)
• 1 Shallot, diced (35 g)
• 2 cloves Garlic, minced (6 g)
• 4 cups fresh or frozen Corn (700 g)
• 1 Red Pepper, diced (119 g)
• 2 cups Cherry Tomatoes, halved (298 g)
• ¾ tsp Salt
• ¼ tsp Black Pepper

Instructions

1. Bring 2 cups broth to a boil in a 2-quart pot. Add quinoa and return to a boil. Cover, reduce heat to medium and simmer until the broth is absorbed, about 12 minutes. Remove from heat, fluff, cover and let stand for 15 minutes.
2. Place lima beans and 2 cups broth in a large high-sided skillet. Bring to a boil, lower heat and simmer for 25 minutes, or until just tender.
3. Add shallot and garlic to the beans. Cook for 10 minutes, or until the shallots are tender and opaque. If needed, add more broth ¼ cup at a time to ensure there’s enough liquid to cook the vegetables in (not to fully cover them).
4. At this point, add corn and peppers. If you need a little extra broth, add ¼ cup at a time. Cook for about 10 minutes, or until corn is crisp but cooked.
5. Add 1 cup of sliced tomatoes to the bean and corn mixture. Cook for 5 minutes.
6. Remove pan from heat. Add remaining cup of tomatoes, cooked quinoa, salt and pepper. Toss thoroughly and serve warm or at room temperature.