Post by Loupy on Sept 18, 2010 11:57:34 GMT -7
Autumn Quinoa and Butter Beans
Source: Wholesome Harvest - by Carol Gelles
(ISBN: 0-316-30735-1)
Makes: 4 servings
Ingredients:
1/2 c Quinoa
1/4 ts Ground cardamom
2 tb Margarine
1/8 ts Ground nutmeg
3/4 c Finely chopped onion
1 c Diced sweet potato-(1/2¡n pieces)
1 tb Minced fresh ginger
3/4 c Orange juice
1 c Diced butternut squash-(1/2¡n pieces)
2/3 c -Water
2 tb Honey
1 1/2 c Cooked/canned butter beans -(drained and rinsed)
1/2 ts Salt
1/4 ts Ground coriander
1/4 c Chopped cranberries
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.
Nutrition Information
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)
Makes: 4 servings
Ingredients:
1/2 c Quinoa
1/4 ts Ground cardamom
2 tb Margarine
1/8 ts Ground nutmeg
3/4 c Finely chopped onion
1 c Diced sweet potato-(1/2¡n pieces)
1 tb Minced fresh ginger
3/4 c Orange juice
1 c Diced butternut squash-(1/2¡n pieces)
2/3 c -Water
2 tb Honey
1 1/2 c Cooked/canned butter beans -(drained and rinsed)
1/2 ts Salt
1/4 ts Ground coriander
1/4 c Chopped cranberries
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.
Nutrition Information
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
