Autumn Quinoa And Butter Beans
Ingredients
1/2 C. quinoa
2 Tbsp. margarine
3/4 C. finely chopped onion
1 Tbsp. minced fresh ginger
3/4 C. orange juice
2/3 C. water
2 Tbsp. honey
1/2 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. ground cardamom
1/8 tsp. ground nutmeg
1 C. diced sweet potato
1 C. diced butternut squash
1-1/2 C. cooked canned butter beans, drained and rinsed
1/4 C. chopped cranberries
Cooking 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)