Ingredients Jump to Instructions ↓

  1. 1/2 cup Quinoa

  2. 2 tablespoons Margarine

  3. 3/4 cup Finely chopped onion

  4. 1 tablespoon Minced fresh ginger

  5. 3/4 cup Orange juice Water

  6. 2 tablespoons Honey

  7. 1/2 teaspoon Salt

  8. 1/4 teaspoon Ground coriander

  9. 1/4 teaspoon Ground cardamom

  10. teaspoon Ground nutmeg

  11. 1 cup Diced sweet potato (1/2" pieces)

  12. 1 cup Diced butternut squash (1/2" pieces)

  13. 1 1/2 cup Cooked/canned butter beans (drained and rinsed)

  14. 1/4 cup Chopped cranberries

Instructions Jump to Ingredients ↑

  1. 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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