Autumn Quinoa and Butter Beans

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AUTUMN QUINOA AND BUTTER BEANS

 

1/2 c Quinoa

2 tb Vegan Margarine

3/4 c Finely chopped onion

1 tb Minced fresh ginger

3/4 c Orange juice

2/3 c -Water

2 tb Honey (or alternative liquid sweetener)

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.