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Autumn Quinoa and Butter Beans Recipe
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To make Autumn Quinoa and Butter Beans you will need
Ingredients
| 1/2 | cups | Quinoa | | 2 | tablespoons | Margarine | | 3/4 | cups | Finely chopped onion | | 1 | tablespoon | Minced fresh ginger | | 3/4 | cups | Orange juice Water | | 2 | tablespoons | Honey | | 1/2 | teaspoons | Salt | | 1/4 | teaspoons | Ground coriander | | 1/4 | teaspoons | Ground cardamom | | 1/8 | teaspoons | Ground nutmeg | | 1 | cup | Diced sweet potato (1/2" pieces) | | 1 | cup | Diced butternut squash (1/2" pieces) | | 1 1/2 | cups | Cooked/canned butter beans (drained and rinsed) | | 1/4 | cups | 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.
Enjoy your Autumn Quinoa and Butter Beans
How much is in a cup?
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Fri 8 Aug 2008
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