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

By • August 15, 2011 • 22 Comments

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Author Notes: Wanting to create a healthy concoction I began with a pint of Aunt Ruby's yellow heirloom cherries. You can eat this as a stew onto itself with crusty bread or serve with a wonderful couscous. This needs a little time to rest and is actually better on the second day.Sagegreen

Serves 4

Preliminaries

  • 1 cup dried lima beans
  • 1 teaspoon sea salt
  • 1/4 cup black quinoa
  • water
  1. 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).
  2. 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.

The tagine or casserole

  • cooked lima beans (@2 cups)
  • cooked black quinoa (about 1/2 cup)
  • 1/3 cup pitted olives, nicoise, gaeta or kalamata, cut in halves
  • 1 pint yellow cherry tomatoes, cut in halves
  • @1.5 ounces extra virgin olive oil
  • zest and juice from half a lime
  • 1 teaspoon fresh oregano or 1/2 tsp. Mexican dried oregano
  • pinch of kosher salt or Maldon sea flakes
  • fresh milled pepper to taste
  • 1 anchovy cut into small pieces (or roasted garlic or pancetta as substitutions)
  • 2 tablespoons chopped flat leaf parsley, divided
  • splash of white wine
  1. 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.
  2. Place in a heated tagine or casserole dish. Mix in the anchovy. Splash with lime juice and wine.
  3. 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.
Jump to Comments (22)

Tags: if you don't have a tagine and you want one then find one you love and go buy it

Comments (22) Questions (0)

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about 1 year ago teafanatic

Yes, fantastic with scarlet runners. Added cubed halloumi cheese from the Mediterranean market. Yum!

A_mugshot

over 1 year ago teafanatic

Going to try this with fresh scarlet runner beans from the garden this week. Looks tasty!

Bike2

over 1 year ago Sagegreen

Hope you enjoy. It is very earthy. I think scarlet runner beans will work really well!

Recentpicture

over 3 years ago Jacquie Chamberlain

This is beautiful! So colorful, healthy and most likely very tasty that I'll be making it this week :)

Bike2

over 3 years ago Sagegreen

Thanks, SWS. Let me know if you make this how you like it.

Checker

over 3 years ago checker

The whole thing is beautiful - the food and that tagine!

Bike2

over 3 years ago Sagegreen

Thanks, checker. You could also do this in a Dutch oven stovetop.

Fb

over 3 years ago BlueKaleRoad

Yum! I'm intrigued by the black quinoa...haven't tried that before but now I have a perfect reason to with your terrific recipe.

Bike2

over 3 years ago Sagegreen

Thanks, BKR. I have to say that I enjoyed this even more the second day; the flavors do evolve nicely over time.

Bike2

over 3 years ago Sagegreen

Thanks, guys! You are all so kind!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

What gorgeous colors and flavors - and photo!

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over 3 years ago EmilyC

Beautiful -- and the tag you added about tagines made me laugh!

Newliztoqueicon-2

over 3 years ago Lizthechef

Thanks for pointing out this tag, so very SG!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Yes, isn't it.

Me

over 3 years ago wssmom

Oh, this looks amazingly wonderful and right up my alley on a rainy afternoon!

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

This looks super tasty Sage - I see you rockin' that pretty tagine again too!!!

Lobster_001

over 3 years ago nannydeb

Love lima beans and all of these ingredients. I'll make this for sure later this week.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Going to make a big pot of this asap! I like nicoise olives best.

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Didn't see the tag, love it. I need a tagine!

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

love love love this. These are some of my favorite ingredients rolled into one delicious dish.

Bike2

over 3 years ago Sagegreen

Thanks, sdebrango. This makes a thick delicious broth, which is getting me back on a healthy track. I think the nicoise olives are best for this because of their size and flavor, but I used kalamata.

Bike2

over 3 years ago Sagegreen

I take back the thick, I meant rich!