Quinoa and Butter Beans

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Quinoa and Butter Beans

 

1/2 cup quinoa

1/4 tsp. ground cardamom

2 tbsps. soy margarine

1/8 tsp. ground nutmeg

3/4 cup finely chopped onion

1 cup diced sweet potato

1 tbsp. minced fresh ginger, 1/2 inch pieces

3/4 cup orange juice

1 cup diced butternut squash, 1/2 inch pieces

2/3 cup water

2 tbsps. honey

1/2 cup cooked, canned butter beans, drained, rinsed

1/2 tsp. salt

1/4 tsp. ground coriander

1/4 cup 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.

 

 

 

 

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