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Fire Roasted Peanut Stew w/ Quinoa & Swiss Chard

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

  • Olive oil

  • 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!


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