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

MMMMM