Review/Rate this Recipe Save to MyRecipes Rating:

Title: Autumn Quinoa And 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

Reviews