MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Autumn Quinoa and Butter Beans
  Categories: Diabetic, Vegetables, Beans, Vegetarian, Main dish
       Yield: 4 servings
  
     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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