Autumn Quinoa And Butter Beans Recipe
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Ingredients : Autumn Quinoa And Butter Beans Recipe
1/2 cup quinoa
2 tbsp margarine
3/4 cup finely chopped onion
1 tbsp minced fresh ginger
3/4 cup orange juice
2/3 cup - water
2 tbsp honey
1/2 tsp salt
1/4 tsp ground coriander
1/4 tsp ground cardamom
1/8 tsp ground nutmeg
1 cup diced sweet potato (1/2" pieces)
1 cup diced butternut squash (1/2" pieces)
1 1/2 cups 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
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