How To make Autumn Quinoa & Butter Beans
1/2 c Quinoa
2 tb Margarine
3/4 c Finely chopped onion
1 tb Minced fresh ginger
3/4 c Orange juice
2/3 c -Water
2 tb Honey
1/2 ts Salt
1/4 ts Ground coriander
1/4 ts Ground cardamom
1/8 ts Ground nutmeg
1 c Diced sweet potato
-(1/2" pieces) 1 c Diced butternut squash
-(1/2" pieces) 1 1/2 c Cooked/canned butter beans
-(drained and rinsed) 1/4 c Chopped cranberries
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
How To make Autumn Quinoa & Butter Beans's Videos
Quinoa Salad – Bruno Albouze
Healthy, nutritious, and damn good!
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Roasted Butternut Squash and Quinoa Salad recipe
I am so obsessed with this delicious Fall kale salad topped with Roasted Butternut Squash, Quinoa, pecans, cranberries and Paneer (Indian cottage cheese) and tossed in a Flavorful Balsamic Vinaigrette.
Roasted Butternut Squash Salad is healthy and This may be one of my favorite salads to date!
With Thanksgiving right around the corner, I figured it was perfect time for this festive side dish recipe.
This fall kale salad is loaded with all the most delicious and colorful toppings to make for a great addition to your holiday table.
If you think salads are boring, I suggest trying this Roasted Butternut Squash Quinoa Salad recipe. You will love it.
For balsamic dressing recipe -
#sidedish #fallsalad #Butternutsquash
Detailed Recipe of Roasted Butternut Squash and Quinoa Salad recipe
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So Much HEALTHIER and EASIER than MASHED POTATOES You'll Make Them All the Time!
Once I learned to make this mashed butter beans recipe, I serve it often with a piece of grilled fish and some sauteed veggies for an extra quick and healthy dinner on the weeknights. Such an easy pantry solution, one jar and done!
INGREDIENTS
2 cups (one jar) of butter beans
1/4 cup extra virgin olive oil and a little extra for prep and drizzle
2-3 springs of fresh rosemary
Salt to taste
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By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.
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