1/2 cup quinoa
2 tbsp margarine
3/4 cup finely chopped onion
1 tbsp minced fresh ginger
3/4 cup orange juice water
2 tbsp honey
1/2 tsp salt
1/4 tsp ground coriander
1/4 tsp ground cardamom
1/8 tsp ground nutmeg
1 cup diced sweet potato (1/2 pieces)
1 cup diced butternut squash (1/2 pieces)
1 1/2 cup cooked/canned butter beans (drained, and rinsed)
1/4 cup chopped cranberries
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.
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
Servings: 4 servings
Autumn Quinoa & Butter Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
Experts have found proof that recipes existed back into the distant past, in truth as far back into history as the early Egyptians, and maybe further still. Interesting though that maybe, these, old cook books were just primitive hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to food historians are a few tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. During the time of the Roman Empire a roman called Apicius wrote a few documents describing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were split into appetizers, main meal and dessert, a very modern way of dining. He also recounts how the ancient chefs used a good variety of aromatic flavours, including a few you will know like bay, fennel and parsley. Over the following few hundred years, the powerful and wealthy competed with each other to serve the best banquets, and as a result the best cooks and their collection of recipes could command a high salary. Even so, it was during the 19th century that haute cuisine and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. The introduction of television gave us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Autumn Quinoa & Butter Beans recipe.
