Autumn Quinoa & Butter Beans

• 12 cup quinoa
• 2 tablespoons margarine
• 34 cup finely chopped onion
• 1 tablespoon minced fresh ginger
• 34 cup orange blossom water
• 2 tablespoons honey
• 12 teaspoon salt
• 14 teaspoon ground coriander
• 14 teaspoon ground cardamom
• 14 teaspoon ground nutmeg
• 1 cup diced sweet potato (1/2-inch pieces)
• 1 cup diced butternut squash (1/2-inch pieces)
• 1 12 cups canned butter beans (drained and rinsed)
• 14 cup chopped cranberries

1. Melt the margarine in a 2-quart saucepan over medium-high heat.
2. Add the onion and ginger, and cook, stirring, until the onion is softened.
3. Stir in the orange juice, water, honey, salt, coriander, cardamom, and nutmeg; bring to a boil.
4. Stir in the sweet potato and squash; bring to a boil.
5. Cook, uncovered, 7 minutes.
6. Stir in the butter beans and quinoa, and return to a boil.
7. Reduce the heat and simmer, covered, 15 minutes.
8. Stir in the cranberries; simmer, covered, 5 minutes longer.

quinoa, margarine, onion, fresh ginger, orange blossom water, honey, salt, ground coriander, ground cardamom, ground nutmeg, sweet potato, butternut squash, butter beans, cranberries

Taken from www.food.com/recipe/autumn-quinoa-butter-beans-253928 (may not work)