Autumn Quinoa Pilaf
Ingredients:
3/4 C quinoa
2 T vegan margarine
3/4 C finely chopped onion or celery
1 T fresh ginger, minced
3/4 C orange juice
1 C water
2 T liquid sweetener (I used brown rice syrup)
1/2 tsp salt
1/4 tsp coriander, ground (I was out of this)
1/4 tsp cardamom, ground
1/8 tsp nutmeg, ground (I was out of this, too!)
2 C sweet potato, diced (or 1 C sweet potato, 1 C butternut squash)
1 1/2 C cooked/canned butter beans, drained and rinsed (I used Great Northern)
1/4 C cranberries, chopped
1/4 C pine nuts, toasted
Instructions:
1. 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.
2. Melt the margarine in a 2-quart saucepan over medium-high heat. Add the onion (or celery) and ginger, and cook, stirring, until the onion is softened. Stir in the orange juice, water, sweetener, 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 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. Stir in toasted pine nuts. Serve.