Recipe: Autumn Quinoa and Butter Beans

AUTUMN QUINOA AND BUTTER BEANS

1/2 cup quinoa
2 tablespoons margarine
3/4 cup finely chopped onion
1 tablespoon minced fresh ginger
3/4 cup orange juice
2/3 cup water
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1 cup diced sweet potato
1 cup diced butternut squash
1 1/2 cups cooked canned butter beans, drained and rinsed
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, 2/3 cup 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.

Servings: 4
Source: Wholesome Harvest: Cooking With the New Four Food Groups: Grains, Beans, Fruits, and Vegetables by Carol Gelles