West African Peanut Stew

🥘 Ingredients

• white quinoa 3/4 cup
• water 1 1/4 cups
• salt
• olive oil 1 tbsp
• garlic 2 cloves, minced
• fresh ginger 1 oz, minced
• red onion 1, diced
• salt
• vegetable broth concentrate 4 tsp
• water 2 cups
• salt 1/4 tsp
• black pepper
• peanut butter 1/4 cup
• Sriracha 1 tbsp
• crushed tomatoes 1/2 cup
• Swiss chard 4 oz, sliced
• peanuts 1/4 cup

Cook the quinoa

1. 1

   Add white quinoa , water , and - salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 15 minutes .

Cook the aromatics

1. 1

   Heat - olive oil in a large pot over medium-high heat. Add garlic , fresh ginger , red onion , and - salt . Cook until fragrant, 2 minutes .

Build the broth

1. 1

   Add vegetable broth concentrate , water , - salt , and - black pepper to the large pot with the aromatics. Bring to a boil, reduce heat to low, and simmer, 3 minutes .

Finish the soup

1. 1

   Add peanut butter , Sriracha , and crushed tomatoes to the soup, and stir. Add Swiss chard , and cook until the soup is slightly thickened and the chard has wilted, 4 minutes .

Serve

1. 1

   Divide the West African peanut stew between large bowls. Top with &quinoa and sprinkle with peanuts .