Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 tb Minced fresh ginger -(1/2" pieces)
3/4 c Orange juice 1 c Diced butternut squash
2/3 c -Water -(1/2" pieces)
2 tb Honey 1 1/2 c Cooked/canned butter beans
1/2 ts Salt -(drained and rinsed)
1/4 ts Ground coriander 1/4 c 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.

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)

Typed for you by Karen Mintzias

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