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

August 15, 2011
0 Ratings
  • Serves 4
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

What You'll Need
  • Preliminaries
  • 1 cup dried lima beans
  • 1 teaspoon sea salt
  • 1/4 cup black quinoa
  • water
  • 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. 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.
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  • teafanatic
  • Jacquie Chamberlain
    Jacquie Chamberlain
  • checker
  • BlueKaleRoad
  • Sagegreen

17 Reviews

teafanatic September 15, 2013
Yes, fantastic with scarlet runners. Added cubed halloumi cheese from the Mediterranean market. Yum!
teafanatic August 18, 2013
Going to try this with fresh scarlet runner beans from the garden this week. Looks tasty!
Sagegreen August 21, 2013
Hope you enjoy. It is very earthy. I think scarlet runner beans will work really well!
Jacquie C. August 20, 2011
This is beautiful! So colorful, healthy and most likely very tasty that I'll be making it this week :)
Sagegreen August 20, 2011
Thanks, SWS. Let me know if you make this how you like it.
checker August 19, 2011
The whole thing is beautiful - the food and that tagine!
Sagegreen August 20, 2011
Thanks, checker. You could also do this in a Dutch oven stovetop.
BlueKaleRoad August 16, 2011
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.
Sagegreen August 16, 2011
Thanks, BKR. I have to say that I enjoyed this even more the second day; the flavors do evolve nicely over time.
Sagegreen August 15, 2011
Thanks, guys! You are all so kind!
boulangere August 15, 2011
What gorgeous colors and flavors - and photo!
EmilyC August 15, 2011
Beautiful -- and the tag you added about tagines made me laugh!
Lizthechef August 15, 2011
Thanks for pointing out this tag, so very SG!
boulangere August 15, 2011
Yes, isn't it.
wssmom August 15, 2011
Oh, this looks amazingly wonderful and right up my alley on a rainy afternoon!
aargersi August 15, 2011
This looks super tasty Sage - I see you rockin' that pretty tagine again too!!!
nannydeb August 15, 2011
Love lima beans and all of these ingredients. I'll make this for sure later this week.