Edamame and Quinoa Succotash

With Ontario corn being plentiful and sweet this year, succotash is a great way to use this summer's bounty. After discovering succotash, I have to say I'm a little puzzled as to why it is not more popular in Ontario, and seems to remain a southern U.S. dish.

Loaded with corn, a traditional succotash generally has red peppers and Lima beans. Since Lima beans are also in season, you could easily get some to use in this recipe.

However, I had Edamame beans in the freezer, ready to use, and I thought they would make this dish not only tasty, but a super energy-filled meatless meal.

Quinoa is considered an ancient grain and is a complete protein. That means, unlike other plant forms of protein this little gem does not need to be combined with other types of food for your body to recognize it as protein.

This is an easy dish, that you can make richer with the addition of some salty meat (tiny bits of bacon or sausage work well) or you can leave out that extra meat and have a lean wholesome treat.

Chef Tricks: If you have some extra time, you can also cook the Quinoa in a risotto style by first toasting it in a pan to boost the flavour, and using vegetable or chicken stock to cook it in. Roasting the red pepper before adding it to this dish will intensify the flavour, and make this a company-worthy side or main.

Here's what you need:

175 grams Quinoa

1 red bell pepper

2 ears of fresh corn

1/2 cup frozen edamame beans

1/2 jalapeno pepper

1/2 cooking onion

juice of half lemon

Olive oil

Salt and pepper to taste

Rinse and boil quinoa until cooked through. While quinoa is cooking, dice red pepper, and onion into small pieces, and cut kernels from corn. Mince the jalapeno pepper. Once quinoa is cooked drain thoroughly. Sauté quinoa in a little olive oil with onions, red pepper, corn and edamame. Once the edamame is cooked, the dish is ready. Season with salt and pepper and add a fresh splash of lemon juice before serving.