Herbed yellow cherry tomato, white lima bean and black quinoa medley

Directions

1. Preliminaries
2. Soak the lima beans in 3-4 cups of water overnight. The drain and cook in 3 cups of water with 1 tsp. of salt for about 45 minutes until tender. Drain (and reserve the broth for another soup).
3. RInse the quinoa well under cool water. Then add 2/3 cup of water to a pan with the quinoa. Bring to a boil. Simmer for 15 minutes until the water is absorbed. Fluff up and set aside.

1. The tagine or casserole
2. Toss the beans, quinoa, olives, and cherry tomatoes together. Drizzle with olive oil. Add salt, pepper, dried herb, half of the fresh parsley, and lime zest.
3. Place in a heated tagine or casserole dish. Mix in the anchovy. Splash with lime juice and wine.
4. Bake covered in a 350 degree oven for 40-45 minutes or until the tomatoes are tender when poked. Adjust seasoning if needed. Let the flavors develop as the dish rests and the sauce thickens on its own. Garnish with fresh parsley. Serve warm with crusty bread, couscous or rice.