Autumn Quinoa And Butter Beans Recipe

Serves: 4


  • 1/2 cup Quinoa
  • 2 tbsp Margarine
  • 3/4 cup Finely chopped onion
  • 1 tbsp Minced fresh ginger
  • 3/4 cup Orange juice Water
  • 2 tbsp Honey
  • 1/2 tsp Salt
  • 1/4 tsp Ground coriander
  • 1/4 tsp Ground cardamom
  • 1/8 tsp Ground nutmeg
  • 1 cup Diced sweet potato (1/2" pieces)
  • 1 cup Diced butternut squash (1/2" pieces)
  • 1 1/2 cup Cooked/canned butter beans (drained)
  • 1/4 cup Chopped cranberries


  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
  5. 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.
  6. Cook, uncovered, 7 minutes.
  7. Stir in the
    butter beans and quinoa, and return to a boil.
  8. Reduce the heat and
    simmer, covered, 15 minutes. Stir in the cranberries; simmer,
    covered, 5 minutes longer.

Nutrition information:

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)

Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD

In the event that you find that this Autumn Quinoa And Butter Beans recipe is not appropriate for diabetics, please contact us and and we will review your suggestions.


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