Autumn Quinoa Harvest Stew Recipe

I am in love with autumn.  It is my favourite season.  The smells, the feel of the air, the beauty in decay, the harvest.  I have come to look forward to the tastes of fall as well.  I thought I would share one of my favourite recipes of the season!  We make it often, and it can be sourced from nearly all local ingredients (except the quinoa and spices).

In any case, here is one of my favourite one pot, vegan meals:



1/2 c Quinoa – rinsed well, but not cooked

2 TBSP Butter, ghee, or Earth Balance

3/4 c chopped onion

1 TBSP Minced fresh ginger

3/4 c Orange juice, apple juice or apple cider

2/3 c Water

2 TBSP Honey

1/2 tsp Salt

1/4 tsp Ground coriander

1/4 tsp Ground cardamom

1/8 tsp Ground nutmeg

1 c Diced sweet potato

1 c Diced butternut squash

1 1/2 c Cooked beans (larger beans are nice)

1/4 c Chopped cranberries

Preparation Method

Melt the butter or ghee in a saucepan over medium-high heat.

Add the onion and ginger, and cook, stirring, until onion is softened.

Stir in the fruit 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, 8 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, 5-10 minutes longer, or until quinoa is cooked.
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


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