2 tablespoons butter
3/4 cup finely chopped onion
1 tablespoon minced fresh ginger
3/4 cup orange juice
2 cups water
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon ground cilantro
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 cup diced sweet potato (1/2-inch pieces)
1 cup diced butternut squash (1/2-inch pieces)
1 1/2 cups canned butter beans (drained and rinsed)
1/2 cup quinoa
Melt the butter in a medium saucepan over medium-high heat. Add the onion and ginger, and cook, stirring, until the onion is softened. Stir in the orange juice, water, honey, salt, cilantro, 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 butter beans and quinoa, and return to a boil. Reduce the heat and simmer, covered, 15 minutes. Serve warm.