Autumn Quinoa and Butter Beans

* Exported from MasterCook *

Autumn Quinoa and Butter Beans

Recipe By : Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1)
Serving Size : 4 Preparation Time :0:00
Categories : Beans Diabetic
Main Dish Vegetables
Vegetarian Mc

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Quinoa
1/4 teaspoon Ground cardamom
2 tablespoons Margarine
1/8 teaspoon Ground nutmeg
3/4 cup Finely chopped onion
1 cup Diced sweet potato
1 tablespoon Minced fresh ginger
pieces)
3/4 cup Orange juice
1 cup Diced butternut squash
2/3 cup -Water
pieces)
2 tablespoons Honey
1 1/2 cups Cooked/canned butter beans
1/2 teaspoon Salt
and rinsed)
1/4 teaspoon Ground coriander
1/4 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 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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