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Autumn Quinoa and Butter Beans

Autumn Quinoa and Butter Beans
Main Ingredient: Beans Potatoes Squash Cranberries

Course: Various Main Dishes

Dietary: Various vegetarian

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Autumn Quinoa and Butter Beans ingredients

  • 2483527⁄624973141 c quinoa
  • 2 T margarine
  • 2483527⁄624973141 c Finely chopped onions
  • 1 T Minced fresh ginger
  • 2483527⁄624973141 c Orange juice
  • c water
  • 2 T Honey
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Ground coriander
  • 2483527⁄624973141 t Ground cardamom
  • 2483527⁄624973141 t Ground nutmeg
  • 1 c Diced sweet potato (1/2" pieces) (1/2" pieces)
  • 1 c Diced butternut squash
  • 372529⁄-2009260032 c Cooked/canned butter beans (drained and rinsed)
  • 2483527⁄624973141 c Chopped cranberries

Cooking Autumn Quinoa and Butter Beans

1. Thoroughly rinse the quinoa by placing it in a large bowl and filling the bowl with cold water.
2. Drain the quinoa and repeat the rinsing and draining 4 more times; set aside.
3. Melt the margarine in a 2-quart saucepan over medium-high heat.
4. Add the onion and ginger, and cook, stirring, until the onion is softened.
5. Stiri in the orange juice, water, honey, salt, coriander, cardamom, and nutmeg; bring to a boil.
6. Stir in the sweet potato and squash; bring to a boil.
7. Cook, uncovered, 7 minutes.
8. Stir in the butter beans and quinoa, and return to a boil.
9. Reducei the heat and simmer, covered, 15 minutes.
10. Stir in the cranberries; simmer, covered, 5 minutes longer.
11. Calories: 345 Total Fat: 6. 7 g Protein: 10. 8 g Saturated Fat: 1. 3 g Carbohydrates: 56. 0 g Cholesterol: 0 Fiber: 8.
12. 8 g Sodium: 392 mg Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1).


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