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Autumn Quinoa and Butter Beans

 

134

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

35

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

½ cup quinoa
2 tablespoons margarine
¾ cup onions
finally chopped
1 tablespoon ginger
fresh minced
¾ cup orange juice
cup water
2 tablespoons honey
½ teaspoon salt
¼ teaspoon coriander seeds
ground
*
¼ teaspoon cardamom seeds
ground
*
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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 36421% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 792mg 33%
Total Carbohydrate 22g 22%
Dietary Fiber 9g 37%
Sugars g
Protein 20g
Vitamin A 312% Vitamin C 64%
Calcium 12% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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