Recipe - Autumn Quinoa And Butter Beans

One half cup Quinoa
2 tablespoon Margarine
Three fourths cup Finely chopped onion
1 tablespoon Minced fresh ginger
Three fourths cup Orange juice
2/3 cup Water
2 tablespoon Honey
One half teaspoon Salt
One fourth teaspoon Ground coriander
One fourth teaspoon Ground cardamom
1/8 teaspoon Ground nutmeg
1 cup Diced sweet potato
(1/2" pieces)
1 cup Diced butternut squash
(1/2" pieces)
1 One half cup Cooked/canned butter beans
(drained and rinsed)
One fourth cup 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 2quart saucepan over mediumhigh 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: 0316307351)

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini