Autumn Quinoa & Butter Beans

AUTUMN QUINOA & BUTTER BEANS

4 Preparation Time :

Categories : Main Dish Vegetarian

Amount Measure Ingredient -- Preparation Method -- -- --

1/2 c Quinoa

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 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.

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:

10.8 g Saturated

1 1/3 g Carbohydrates:

56 g Cholesterol:

8.8 g Sodium:

392 mg

Source: Wholesome Harvest - by Carol Gelles (ISBN:

0-316-30735-1) Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - -