West African Peanut Stew
with Swiss Chard & White Quinoa
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- ¾ cup white quinoa
- 2 garlic cloves, peeled and minced
- 1 oz fresh ginger, peeled and minced
- 1 red onion, peeled and diced
- 4 tsp vegetable broth concentrate
- ¼ cup peanut butter
- 1 tbsp Sriracha
- 14 oz crushed tomatoes
- 4 oz green Swiss chard, leaves and stems thinly sliced
- ¼ cup peanuts
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
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!