Autumn Quinoa Butter Beans Recipes

AUTUMN QUINOA

Autumn Quinoa image

Apples and cheddar make this quinoa creation a perfect dish for fall.

Provided by Johanna Bond

Time 30m

Yield Serves 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 cup quinoa
2 cups water
1 tablespoon white cooking wine
½ sweet onion, diced
1 clove garlic, minced
pinch rosemary
1 teaspoon lemon juice
2 tablespoons balsamic vinegar
1 cup sharp cheddar, cubed
1 cup baby spinach, raw
1 crisp, sweet apple, cored and diced

Steps:

Heat the olive oil in a medium-sized saucepan. Sauté the garlic and onions with the olive oil and rosemary, until tender. About 3 minutes. Add quinoa and lemon juice to the pan. Sauté the quinoa for 2-3 minutes, stirring occasionally to evenly toast the quinoa. Pour on the white wine and allow it to cook off, continuing to cook the quinoa for another minute. Add two cups of water and bring the quinoa to a boil, then simmer on low with the pan covered for 20 minutes or until the quinoa looks fluffy and there is no extra water.
Add chopped apple, baby spinach, cubes of cheddar and balsamic vinegar and mix together until cheddar has melted and the greens wilted. Remove from heat and serve.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 15 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 83 milligrams, Sugar 8 grams, TransFat 0 grams

AUTUMN QUINOA & BUTTER BEANS

Autumn Quinoa & Butter Beans image

Make and share this Autumn Quinoa & Butter Beans recipe from Food.com.

Provided by dicentra

Categories Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 290.4, Fat 7.3, SaturatedFat 1.2, Sodium 617.4, Carbohydrate 50.8, Fiber 7.2, Sugar 12.4, Protein 7.9

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