West African Peanut Stew

Add quinoa, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 15 to 17 minutes. (4-serving meal: use 2½ cups water).

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add garlic, ginger, red onion, and a pinch of salt and cook until fragrant, 2 to 3 minutes. (4-serving meal: use 2 tbsp olive oil).

Add vegetable broth concentrate, 2 cups water, ¼ tsp salt, and a pinch of pepper to the pot with the aromatics. Bring to a boil, reduce heat to low, and simmer, 3 to 5 minutes. (4-serving meal: use 4 cups water, ½ tsp salt).

Add peanut butter, just half the Sriracha, and just ½ cup crushed tomatoes to the broth and stir. Add Swiss chard and cook until stew is slightly thickened and chard is wilted, 4 to 5 minutes. (4-serving meal: use 1 cup crushed tomatoes). TIPS: Use more Sriracha if you prefer more spice. Save remaining tomatoes for your own use.

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