Autumn Quinoa and Butter Beans

[Guest guest]

Autumn Quinoa And Butter Beans

 

Yield: 4 Servings

 

1/2 c Quinoa

1/4 t Cardamom,Ground

2 T Vegan Margarine

1/8 t Nutmeg,Ground

3/4 c Finely onion,Chopped

1 c Sweet potato,Diced

1 T Fresh ginger,Minced 1/2 " pieces

3/4 c Orange juice

1 c Butternut squash,Diced

2/3 c -Water

2 T Liquid sweetener

1 1/2 c Cooked/canned butter beans-(drained and rinsed)

1/2 t Salt

1/4 t Coriander,Ground

1/4 c Cranberries,Chopped

 

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, sweetener, 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)