1/2 cup quinoa

2 tablespoons vegetable oil

3/4 cup finely chopped onion

1 tablespoon minced fresh ginger

3/4 cup orange juice

2/3 cup vegetable broth

2 tablespoons honey

1/2 teaspoon salt

1/4 teaspoon ground coriander

1/4 teaspoon ground cardamom

1/8 teaspoon ground nutmeg

1 cup diced sweet potato

1 cup diced butternut squash

1 1/2 cup cooked butter beans

1/4 cup chopped cranberries

 

Rinse quinoa thoroughly and dice sweet potato and squash into ½ inch pieces. Heat the oil in saucepan over medium high heat. Add onion and ginger. Cook until onions are translucent, stirring frequently. Add orange juice, vegetable broth, honey, salt, coriander, cardamom and nutmeg. Bring to a boil and cook uncovered for about 8 minutes. Stir in butter beans and quinoa and boil again. Cover, reduce heat and simmer for 15 minutes. Add cranberries and simmer for another 5 minutes. Serve warm.