Autumn Quinoa & Butter Beans
Yield
4 servingsPrep
10 minCook
25 minReady
35 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
quinoa
|
|
| 2 | tablespoons |
margarine
|
|
| ¾ | cup |
onions
finally chopped |
|
| 1 | tablespoon |
ginger
fresh minced |
|
| ¾ | cup |
orange juice
|
|
| ⅔ | cup |
water
|
|
| 2 | tablespoons |
honey
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
coriander seeds
ground |
|
| ¼ | teaspoon |
cardamom seeds
ground |
|
| ⅛ | teaspoon |
nutmeg
|
|
| 1 | cup |
sweet potatoes, or yams
diced |
|
| 1 | cup |
butternut squash
diced |
*
|
| 1 ½ | cups |
beans
canned cooked butter beans |
|
| ¼ | cup |
cranberries
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
quinoa
|
|
| 3E+1 | ml |
margarine
|
|
| 177 | ml |
onions
finally chopped |
|
| 15 | ml |
ginger
fresh minced |
|
| 177 | ml |
orange juice
|
|
| 158 | ml |
water
|
|
| 3E+1 | ml |
honey
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
coriander seeds
ground |
|
| 1.3 | ml |
cardamom seeds
ground |
|
| 0.6 | ml |
nutmeg
|
|
| 237 | ml |
sweet potatoes, or yams
diced |
|
| 237 | ml |
butternut squash
diced |
*
|
| 355 | ml |
beans
canned cooked butter beans |
|
| 59 | ml |
cranberries
chopped |
|
Directions
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.
