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West African Peanut Stew

with Swiss Chard & White Quinoa

dinner

Quick and Easy Seasonal Menu Winter Recipes Gluten-Free High-Protein Soy-Free Grain Bowl Soup Leafy Greens Nuts Dinner
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
700
FAT
29g
CARBOHYDRATES
85g
PROTEIN
26g

MAIN INGREDIENTS

  1. ¾ cup quinoa
  2. 2 garlic cloves
  3. 1 oz fresh ginger
  4. 1 red onion
  5. 6 oz Swiss chard
  6. 4 tsp vegetable broth concentrate
  7. ¼ cup peanut butter
  8. 1 tbsp Roland® Sriracha
  9. 14.5 oz can crushed tomatoes
  10. ¼ cup peanuts
  11. 1 tbsp olive oil
  12. Salt and pepper
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: peanuts
Nutrition

TOOLS

  • Medium saucepan
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the quinoa

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.

2
Prepare the vegetables

Peel and mince the garlic and ginger. Peel and dice the onion. Thinly slice the Swiss chard leaves and stems.

3
Cook the aromatics

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.

4
Build the broth

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.

5
Finish the soup

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.

6
Serve

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