Autumn Quinoa And Butter Beans

Recipe Ingredients

1/2 cup	118ml	Quinoa
1/4 teaspoon	1.3ml	Ground cardamom
2 tablespoons	30ml	Margarine
1/8 teaspoon	0.6ml	Ground nutmeg
3/4 cup	46g / 1.6oz	Finely chopped onion
1 cup	146g / 5.1oz	Diced sweet potato
1 tablespoon	15ml	Minced fresh ginger
1		)
3/4 cup	177ml	Orange juice
1 cup	198g / 7oz	Diced butternut squash
2/3 cup	157ml	- water
1		)
2 tablespoons	30ml	Honey
1 1/2 cups	240g / 8.5oz	Cooked/canned butter beans
1/2 teaspoon	2.5ml	Salt
		And rinsed)
1/4 teaspoon	1.3ml	Ground coriander
1/4 cup	23g / 0.8oz	Chopped cranberries

Recipe 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.

Source:
Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1)

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