Mediterranean Succotash with Quinoa

To give vegetables rich flavor, you can either season them with spices and herbs or you can cook them in a sauce so they absorb that flavor. The latter is exactly what this succotash involves, a dish full of protein and texture.

Mediterranean Succotash


– 1 cup vegetable broth
– 2 medium zucchini, chopped
– 2 medium red bell peppers, chopped
– 2 garlic cloves, minced
– 1 15-ounce can cannellini beans, rinsed and drained
– salt and pepper to taste
– 1 cup quinoa
– 2 ounces crumbled feta cheese


Bring vegetable broth to a boil and add zucchini, bell peppers and garlic in a large saucepan. Cook until vegetable are cooked, about 8 minutes.

Stir in beans and season with salt and pepper. Cook for 2 more minutes.

Cook quinoa according to package. Serve the succotash over quinoa, and sprinkle with cheese.

Makes 4 servings.

Adapted from Cooking Light.


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