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Autumn Quinoa And Butter Beans Categories: none 1/2 cup quinoa 2 tablespoon margarine 3/4 cup finely chopped onion 1 tablespoon minced fresh ginger 3/4 cup orange juice water 2 tablespoon honey 1/2 teaspoon salt 1/4 teaspoon ground coriander 1/4 teaspoon ground cardamom 1/8 teaspoon ground nutmeg 1 cup diced sweet potato (1/2 pieces) 1 cup diced butternut squash (1/2 pieces) 1 1/2 cup cooked/canned butter beans (drained; and rinsed) 1/4 cup 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 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 Yield: 4 servings |
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