| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Vegetarian, Vegan | 4 | Servings |
INGREDIENTS
| 1/2 | c | Quinoa |
| 2 | tb | Margarine |
| 3/4 | c | Finely chopped onion |
| 1 | tb | Minced fresh ginger |
| 3/4 | c | Orange juice 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 |
| 4 | more times; set aside. |
INSTRUCTIONS
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 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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