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Title: Autumn Quinoa And Butter Beans
Yield: 4

Ingredients

    1/2 c  quinoa
      2 tb margarine
  1 1/4 c  finely chopped onion
      1 tb fresh ginger; minced
    1/4 c  orange juice
  1 1/3 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  sweet potato; diced
      1 c  butternut squash; diced
  1 1/2 c  cooked lima beans
    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.

>From: Katherine Rodman

Per serving: 325 Calories (kcal); 8g Total Fat; (20% calories from fat);
10g Protein; 57g Carbohydrate; 0mg Cholesterol; 349mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 Fat; 1/2 Other Carbohydrates

Recipe by: Wholesome Harvest by Carol Gelles

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