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Autumn quinoa & butter beans
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| Artist: |
_ |
| Categories: |
Beans, Entrees, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Quinoa | | 3/4
| cup | Finely chopped onion | | 3/4
| cup | Orange juice | | 2
| tbsp | Honey | | 1/4
| tsp | Ground coriander | | 1/8
| tsp | Ground nutmeg | | | -(? pieces) | | | -(? pieces) | | | -(drained and rinsed) | | 2
| tbsp | Margarine | | 1
| tbsp | Minced fresh ginger | | 2/3
| cup | -Water | | 1/2
| tsp | Salt | | 1/4
| tsp | Ground cardamom | | 1
| cup | Diced sweet potato | | 1
| cup | Diced butternut squash | | 1 1/2
| cup | Cooked/canned butter beans | | 1/4
| cup | Chopped cranberries |
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Procedures:
| 1 | Thoroughly rinse the quinoa by placing it in a large bowl and filling the bowl with cold water. | | 2 | Drain the quinoa and repeat the rinsing and draining 4 more times; set aside. | | 3 | Melt the margarine in a 2-quart saucepan over medium-high heat. | | 4 | Add the onion and ginger, and cook, stirring, until the onion is softened. | | 5 | Stir in the orange juice, water, honey, salt, coriander, cardamom, and nutmeg; bring to a boil. | | 6 | Stir in the sweet potato and squash; bring to a boil. | | 7 | Cook, uncovered, 7 minutes. | | 8 | Stir in the butter beans and quinoa, and return to a boil. | | 9 | Reduce the heat and simmer, covered, 15 minutes. | | 10 | Stir in the cranberries; simmer, covered, 5 minutes longer. | | 11 | 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 |
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