Autumn Quinoa & Butter Beans

1/2 c Quinoa

2 tb Margarine

3/4 c Finely chopped onion

1 tb Minced fresh ginger

3/4 c Orange juice

2/3 c -Water

2 tb Honey

1/2 ts Salt

1/4 ts Ground coriander

1/4 ts Ground cardamom

1/8 ts Ground nutmeg

1 c Diced sweet potato

-(1/2" pieces) 1 c Diced butternut squash

-(1/2" pieces) 1 1/2 c Cooked/canned butter beans

-(drained and rinsed) 1/4 c Chopped cranberries

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

Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias