Autumn quinoa & butter beans
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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