West African Peanut Stew
with Swiss Chard & White Quinoa
- ¾ cup quinoa
- 2 garlic cloves
- 1 oz fresh ginger
- 1 red onion
- 6 oz Swiss chard
- 4 tsp vegetable broth concentrate
- ¼ cup peanut butter
- 1 tbsp Roland® Sriracha
- 14.5 oz can crushed tomatoes
- ¼ cup peanuts
- 1 tbsp olive oil
- Salt and pepper
- *Not included
- For full ingredient list, see Nutrition
- Small saucepan with lid
- Medium saucepan
Add the quinoa, 1¼ cup (2 ½ cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed, about 15 to 17 minutes.
Peel and mince the garlic and ginger. Peel and dice the onion. Thinly slice the Swiss chard leaves and stems.
Place a medium saucepan over medium-high heat with 1 tbsp (2 tbsp) olive oil. Once the oil is hot, add the minced garlic, minced ginger, diced onion, and a pinch of salt. Cook until fragrant, about 2 to 3 minutes.
Add the vegetable broth concentrate, 2 cups (4 cups) water, ¼ tsp (½ tsp) salt, and a pinch of pepper to the garlic, ginger, and onion mixture. Bring to a boil, reduce heat, and simmer for 3 to 5 minutes.
Add the peanut butter, Sriracha, and just ½ cup (1 cup) of the tomatoes to the soup and stir well. Add the sliced Swiss chard leaves and stems and cook until soup is slightly thickened, and the Swiss chard has wilted, about 4 to 5 minutes.
Divide the West African peanut stew between large bowls. Top with quinoa and sprinkle with peanuts. Enjoy!