Autumn Quinoa & Butter Beans

This looks great! Some people rinse their quinoa (to remove the bitter coating). I never do.

• Ready In: 30 mins
• Serves: 4

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. Melt the margarine in a 2-quart saucepan over medium-high heat.
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. 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. Reduce the heat and simmer, covered, 15 minutes.
5. Stir in the cranberries; simmer, covered, 5 minutes longer.