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Title: Autumn Quinoa & Butter Beans
Yield: 4 Servings

Ingredients

    1/2 c  quinoa
      2 tb margarine
    3/4 c  finely chopped onion
      1 tb minced fresh ginger
    3/4 c  orange juice 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 (1/2
           -pieces)
      1 c  diced butternut squash (1/2
           -pieces)
  1 1/2 c  cooked/canned butter beans
           -(drained; and rinsed)
    1/4 c  chopped cranberries

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

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