Try this Autumn Quinoa and Butter Beans recipe, or contribute your own.
Suggest a better descriptionThoroughly 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
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 251 | ||
Calories from Fat: 119 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 136.7mg | 5 % | |
Potassium 291.1mg | 8 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 26.9g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 251
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