Title: Autumn Quinoa and Butter Beans
Categories: Vegetarian Bean
Yield: 4 Servings

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

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