Autumn Quinoa & Butter Beans

Ingredients

• 1/2 cup quinoa
• 2 tablespoons margarine
• 3/4 cup finely chopped onion
• 1 tablespoon minced fresh ginger
• 3/4 cup orange blossom water
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1 cup diced sweet potato (1/2-inch pieces)
• 1 cup diced butternut squash (1/2-inch pieces)
• 1 1/2 cups canned butter beans (drained and rinsed)
• 1/4 cup chopped cranberries

Directions

1. 1

   Melt the margarine in a 2-quart saucepan over medium-high heat.

2. 2

   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.

3. 3

   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.

4. 4

   Reduce the heat and simmer, covered, 15 minutes.

5. 5

   Stir in the cranberries; simmer, covered, 5 minutes longer.