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| RECIPE FOR AUTUMN QUINOA AND BUTTER BEANS |
Title: Autumn Quinoa And Butter Beans
Category: Entree Vegetarian
Serves: 4
Ingredients:
| 0.50 | c | Quinoa | | 2.00 | tb | Margarine | | 0.75 | c | Finely chopped onion | | 1.00 | tb | Minced fresh ginger | | 0.75 | c | Orange juice | | 0.67 | c | -Water | | 2.00 | tb | Honey | | 0.50 | ts | Salt | | 0.25 | ts | Ground coriander | | 0.25 | ts | Ground cardamom | | 0.12 | ts | Ground nutmeg | | 1.00 | c | Diced sweet potato | | | -(1/2" pieces) | | 1.00 | c | Diced butternut squash | | | -(1/2" pieces) | | 1.50 | c | Cooked/canned butter beans | | | -(drained and rinsed) | | 0.25 | 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
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