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Quinoa Succotash with Spiced Tahini Dressing (Vegan & Gluten Free)

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Succotash is a dish typically made using corn, beans, and other veggies. I tossed together this Quinoa Succotash with Spiced Tahini Dressing using corn, lima beans, zucchini, and a few other veggies, plus a nutty and slightly spicy dressing for this vegan and gluten-free dish.

Note: I made the quinoa but only used half the portion for this recipe and reserved the remaining quinoa for another use.

Ingredients

  • FOR THE TAHINI DRESSING:
  • ⅓ cups Tahini
  • ½ cups Water, Divided
  • 2 cloves Galic
  • 3 teaspoons Lemon Juice
  • 2 Tablespoons Fresh Cilantro
  • 2 teaspoons Ancho Chili Powder (more Or Less To Taste)
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Ground Black Pepper
  • 1 teaspoon Olive Oil
  • FOR THE QUINOA SUCCOTASH:
  • 2 cups Water
  • 1 cup Uncooked Quinoa
  • 1 Tablespoon Olive Oil
  • ¼ cups Onion, Diced
  • 1 cup Diced Zucchini (about 1 Small Zucchini)
  • 1 cup Lima Beans, Thawed If Frozen
  • 1 cup Corn (thawed If Using Frozen)
  • ⅓ cups Sweet Red Pepper, Diced, Seeds And Membrane Removed
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Black Pepper

Preparation

For the spiced tahini dressing:
Add the tahini, 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.

For the quinoa succotash:
Add the 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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Profile photo of Beth

Beth on 4.21.2014

This was super yummy! I worried the vegetables would be bland, but adding the dressing really jazzed them up. It’s a great way to use up tahini if you get tired of making endless batches of hummus.

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