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
Written cooking instructions as an idea can be traced way back into distant history, at least as far into history as the early Egyptians, and maybe even further. Interesting though that is, mostly, these early cook books were just very simple hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to historians is a collection of ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Moving our culinary historical trip onwards, there were two recipe books dating from the 1300s - one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the rich and powerful of that period. Over the next few hundred years, the upper-class families of Wesstern Europe competed to offer the most exotic banquets, and as a consequence, chefs and their recipes were greatly in demand. However, it wasn`t until the 1800s that cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and writing down the recipes of their peers. When we get to the 1900s, cookery publications were in great demand, mostly due to more people being able to read, increased leisure time and having more money. The arrival of TV brings us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Autumn Quinoa & Butter Beans recipe.
