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Potato Succotash and Quinoa Salad

 Diced HB 750g (red bag)

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Featuring Cavendish Farms® Diced Hash Brown Potatoes


2 cupsCavendish Farms Hash Brown Potatoes
1 cupCorn, kernels, rinsed
½ cupLima Beans, rinsed
½ cupBlack Beans, rinsed
2 cupsQuinoa, prepared and chilled
½ cup  Plum Tomato, diced
½ cupOrange Bell Peppers, diced
¼ cupFresh Jalapeno Peppers, minced
¼ cupGreen Onion, finely chopped
1¼ cupFeta Cheese, crumbled
½ tspGarlic, minced
2 tspsFresh Basil, chopped

½ tsp

Sea Salt
½ tspPepper, freshly ground
½ cupOlive Oil
¼ cupWhite Balsamic Vinegar
1 tbspFresh Lemon, juice of


  1. Preheat oven to 425°F. Spread Cavendish Farms Hash Brown Potatoes in a single layer on a non-stick baking sheet. Place in oven and cook for 6 minutes.
  2. Turn-over and cook for another 6 minutes. Remove from oven and allow to cool.

    Note: cook until desired doneness or crispness but this recipe calls for a little less time than what is printed on the package to prevent browning and a very crisp texture.
  3. Place olive oil, balsamic, lemon juice, garlic and basil into a blender or food processor and mix well.
  4. Place half of the quinoa, half of the feta, the potatoes and all remaining ingredients into a mixing bowl and season with the salt and pepper.
  5. Mix well using a spatula or serving spoon.
  6. Add desired amount of dressing and continue to mix.
  7. Divide remaining amount of quinoa on serving plates and top with the mixture.
  8. Garnish each plate with the remaining crumbled feta cheese and serve.


 Serves – 5 to 6