1. Thoroughly rinse the quinoa by placing it in a large bowl and filling the bowl with cold water.
  2. Drain the quinoa and repeat the rinsing and draining 4 more times; set aside.
  3. Melt the margarine in a 2-quart saucepan over medium-high heat.
  4. Add the onion and ginger, and cook, stirring, until the onion is softened.
  5. Stir in the orange juice, water, honey, salt, coriander, cardamom, and nutmeg; bring to a boil.
  6. Stir in the sweet potato and squash; bring to a boil.
  7. Cook, uncovered, 7 minutes.
  8. Stir in the butter beans and quinoa, and return to a boil.
  9. Reduce the heat and simmer, covered, 15 minutes.
  10. Stir in the cranberries; simmer, covered, 5 minutes longer.
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