| 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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