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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. Stir in the orange juice, water, honey, salt, coriander, cardamom, and nutmeg; bring to a boil. | 3. 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. | 4. Reduce the heat and simmer, covered, 15 minutes. | 5. Stir in the cranberries; simmer, covered, 5 minutes longer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quinoa	1/2	cup		-	-	-	-
margarine	2	tablespoons		202.75799999999998	0.2538	0.2538	22.701
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
orange blossom water	3/4	cup		-	-	-	-
honey	2	tablespoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
coriander	1/4	teaspoon	ground	1.341	0.2475	0.0557	0.08
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
potato	1	cup	diced sweet	115.5	26.235	3.075	0.135
butternut squash	1	cup	diced	63.0	16.366	1.4	0.14
butter bean	1 1/2	cups	canned drained rinsed	-	-	-	-
cranberry	1/4	cup	chopped	12.65	3.2918	0.1265	0.0358

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.