Autumn Quinoa & Butter Beans |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This looks great! Some people rinse their quinoa (to remove the bitter coating). I never do. Ingredients:
1/2 cup quinoa |
2 tablespoons margarine |
3/4 cup finely chopped onion |
1 tablespoon minced fresh ginger |
3/4 cup orange blossom water |
2 tablespoons honey |
1/2 teaspoon salt |
1/4 teaspoon ground coriander |
1/4 teaspoon ground cardamom |
1/4 teaspoon ground nutmeg |
1 cup diced sweet potato (1/2-inch pieces) |
1 cup diced butternut squash (1/2-inch pieces) |
1 1/2 cups canned butter beans (drained and rinsed) |
1/4 cup chopped cranberries |
Directions:
1. Melt the margarine in a 2-quart saucepan over medium-high heat.
2. 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.
3. 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.
4. Reduce the heat and simmer, covered, 15 minutes.
5. Stir in the cranberries; simmer, covered, 5 minutes longer.
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