Recipe for Autumn Quinoa And Butter Beans

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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