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Recipe Name: Autumn Quinoa And Butter Beans Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Preparation Time:
Number of Servings: 4

1/2 Cup(s) Quinoa
2 Tablespoon(s) Margarine
3/4 Cup(s) Finely chopped onion
1 Tablespoon(s) Minced Fresh Ginger
3/4 Cup(s) Orange juice
2/3 Cup(s) Water
2 Tablespoon(s) Honey
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Ground coriander
1/4 Teaspoon(s) Ground cardamom
1/8 Teaspoon(s) Ground nutmeg
1 Cup(s) Diced sweet potato
1/2" pieces
1 Cup(s) Diced butternut squash
1 1/2 Cup(s) Cooked/canned butter beans
drained and rinsed
1/4 Cup(s) Chopped cranberries
10 4/5 aturated Fat: 1.3 g Carbohydrates: 56.0 g Choleste, aturated Fat: 1.3 g Carbohydrates: 56.0 g Cholesterol: 0
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: Fiber: 8.8 g Sodium: 392 mg Source:
Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for
you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 339
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 0mg
Sodium: 364.5mg
Potassium: 415mg
Carbohydrates: 64.9g
Fiber: 5.4g
Sugar: 14.6g
Protein: 4.2g

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