Autumn Quinoa and Butter Beans

Recipes Ingredients:

1/2 c Quinoa
1/4 ts Ground cardamom
2 tb Margarine
1/8 ts Ground nutmeg
3/4 c Finely chopped onion
1 c Diced Sweet potato
1 tb Minced fresh ginger
-(1/2" pieces)
3/4 c Orange juice
1 c Diced butternut squash
2/3 c -Water
-(1/2" pieces)
2 tb Honey 1
1/2 c Cooked/canned Butter beans
1/2 ts Salt
-(drained and rinsed)
1/4 ts Ground coriander
1/4 c Chopped cranberries

Recipe Instructions:

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 Fat: 1.3 g Carbohydrates: 56.0 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