Autumn Quinoa And

2 tb Margarine

3/4 c Finely chopped onion

1 tb Minced fresh ginger

3/4 c Orange juice

2/3 c -Water

2 tb Honey

1/2 ts Salt

1/4 ts Ground coriander

1/4 ts Ground cardamom

1/8 ts Ground nutmeg

1 c Diced sweet potato

-(1/2" pieces) 1 c Diced butternut squash

-(1/2" pieces) 1 1/2 c Cooked/canned butter beans

-(drained and rinsed) 1/4 c 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.

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:

10.8 g Saturated Fat:

1 1/3 g Carbohydrates:

56 g Cholesterol:

0 Fiber:

8.8 g Sodium:

392 mg

Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias