autumn quinoa and butter beans

Categories
Main dish
Vegetarian
Yield
4 servings
MeasureIngredient
½ cup Quinoa
2 tablespoons Margarine
¾ cup Finely chopped onion
1 tablespoon Minced fresh ginger
¾ cup Orange juice Water
2 tablespoons Honey
½ teaspoon Salt
¼ teaspoon Ground coriander
¼ teaspoon Ground cardamom
⅛ teaspoon Ground nutmeg
1 cup Diced sweet potato (1/2" pieces)
1 cup Diced butternut squash (1/2" pieces)
1½ cup Cooked/canned butter beans (drained and rinsed)
¼ cup Chopped cranberries

Thoroughly rinse the quinoa by placing it in a large bowl and filling the bowl with cold water. Drain the quinoa and repeat the rinsing and draining 4 more times; set aside.

Melt the margarine in a 2-quart saucepan over medium-high heat. Add the onion and ginger, and cook, stirring, until the onion is softened. Stir in the orange juice, water, honey, salt, coriander, cardamom, and nutmeg; bring to a boil. Stir in the sweet potato and squash; bring to a boil. Cook, uncovered, 7 minutes. Stir in the butter beans and quinoa, and return to a boil. Reduce the heat and simmer, covered, 15 minutes. Stir in the cranberries; simmer, covered, 5 minutes longer.

Calories: 345 Total Fat: 6.7 g Protein: 10⅘ g Saturated Fat: 1.3 g Carbohydrates: 56.0 g Cholesterol: 0 Fiber: 8⅘ g Sodium: 392 mg Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias

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