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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