1/2 cup quinoa
2 tbsp margarine
3/4 cup finely chopped onion
1 tbsp minced fresh ginger
3/4 cup orange juice water
2 tbsp honey
1/2 tsp salt
1/4 tsp ground coriander
1/4 tsp ground cardamom
1/8 tsp ground nutmeg
1 cup diced sweet potato (1/2 pieces)
1 cup diced butternut squash (1/2 pieces)
1 1/2 cup cooked/canned butter beans (drained, and rinsed)
1/4 cup chopped cranberries
A Recipe for
Autumn Quinoa & Butter Beans
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This Recipe for Autumn Quinoa & Butter Beans is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Autumn Quinoa & Butter Beans from the recipe cookbook of Recipes-to-go (Bean)
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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
Serves: 4
Autumn Quinoa & Butter Beans Recipe brought to you by Recipes To-Go