Autumn Quinoa And Butter Beans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Main dish, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 1/2 | c | Quinoa |
| 2 | T | Margarine |
| 3/4 | c | Finely chopped onion |
| 1 | T | Minced fresh ginger |
| 3/4 | c | Orange juice |
| 2/3 | c | Water |
| 2 | T | Honey |
| 1/2 | t | Salt |
| 1/4 | t | Ground coriander |
| 1/4 | t | Ground cardamom |
| 1/8 | t | 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 |
| 10 4/5 | aturated Fat: 1.3 g Carbohydrates: 56.0 g Choleste, aturated Fat: 1.3 g Carbohydrates: 56.0 g Cholesterol: 0 |
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 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: 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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Nutrition (calculated from recipe ingredients)
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Calories: 339
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 0mg
Sodium: 364.5mg
Potassium: 415mg
Carbohydrates: 64.9g
Fiber: 5.4g
Sugar: 14.6g
Protein: 4.2g