Autumn Quinoa and Butter Beans

Title: Autumn Quinoa and Butter Beans
Categories: Main dish, Vegetarian, Vegan
Yield: 4 Servings

1/2 c Quinoa
2 tb Margarine
3/4 c Finely chopped onion
1 tb Minced fresh ginger
3/4 c Orange juice
2/3 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 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

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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