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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:
56.0g Cholesterol: 0 Fiber: 8.8g Sodium: 392 mg
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