Adapted from Purple Carrot's West African Peanut Stew Recipe
Serves about 4 people
1 cup of any quinoa
Garlic 3 cloves, minced (or pre-minced/jarred to save time)
Ginger, freshly minced (about 1 thumb length)
1 red onion, diced (look for pre-cut to save time)
4-5 large handfuls of Swiss chard, roughly chopped (or swap for fresh/frozen spinach)
4 tsp vegetable broth concentrate like this
¼ cup of natural peanut butter
1 tbsp Sriracha (or more to taste)
14 oz of canned crushed tomatoes (I prefer fire roasted but both are good)
¼ cup peanuts, chopped for topping
Generous salt and pepper to taste
Cook quinoa following package instructions in a small saucepan/pot.
While that cooks, drizzle olive oil in large pot over medium heat. Add onion, ginger, and garlic and sautè 2-3 minutes. Add vegetable broth concentrate and 4 cups of water and bring to a boil stirring until dissolved. Turn heat to low and add crushed tomatoes, peanut butter, swiss chard, Sriracha, and s&p, stirring until peanut butter is fully mixed in.
Pour warm soup into a bowl, followed by some spoonfuls of quinoa, garnished with some chopped peanuts and enjoy!