Autumn Quinoa And Butter Beans

Course : Vegetables
Serves: 4
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Ingredients:

1/2 cup quinoa
2 tablespoons margarine
3/4 cup finely chopped onion
1 tablespoon minced fresh ginger
3/4 cup orange juice
2/3 cup water
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1 cup diced sweet potato (1/2 inch pieces)
1 cup diced butternut squash (1/2 inch pieces)
1 1/2 cups cooked/canned butter beans (drained and -- rinsed)
1/4 cup chopped cranberries
 

Preparation / Directions:

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.


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