Autumn Quinoa & Butter Beans
Submitted by KJ
Quinoa and butter beans simmered with sweet potato, butternut squash, and dried cranberries in orange juice and warm spices. A colorful vegetarian main packed with fall harvest flavors.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minThis vibrant one-pot meal celebrates autumn’s best produce with cubes of sweet potato and squash that soften into the quinoa and beans.
Orange juice adds brightness while cardamom, coriander, and nutmeg create warming depth.
Dried cranberries stirred in at the end provide little bursts of tart sweetness in every spoonful.
Kitchen Tips
- Rinse quinoa thoroughly in multiple changes of water to remove bitter coating
- Dice sweet potato and squash into uniform pieces so they cook evenly
- Use fresh ginger for the brightest flavor; the sharpness mellows as it simmers
- This reheats beautifully and tastes even better the next day as flavors meld
Ingredients
Directions
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.
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