Coconut Peanut Soup

Add the black quinoa, 1 cup (2 cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and spirals start to burst, 18 to 20 minutes.

Peel and thinly slice the shallot(s). Peel and mince the garlic. Peel and mince the ginger. Deseed and thinly slice the jalapeño(s). Peel and dice the sweet potato(es).

Heat 2 tsp (4 tsp) vegetable oil in a large pot over medium-high heat. Add sliced shallot, minced garlic, minced ginger, and just half the sliced jalapeño. Cook until vegetables are softened and aromatic, 1 to 2 minutes.

Add the coconut milk, peanut butter, 1½ cups (3 cups) water, and 1½ tsp (1 tbsp) salt to the pot with the aromatics and whisk. Add diced sweet potato, bring soup to a boil, and reduce heat to low. Simmer until sweet potato is tender, 9 to 11 minutes. Destem Lacinato kale and roughly chop the leaves. Roughly chop the cilantro. Halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges.

Add the chopped Lacinato kale and just half the chopped cilantro to the pot with the soup and cook until kale is wilted, 3 to 4 minutes. Add lime juice to the soup, stir, and remove from heat.

Divide the cooked black quinoa between large, shallow bowls. Ladle the coconut peanut soup over it. Top with remaining chopped cilantro and remaining sliced jalapeño. Serve with lime wedges. Bon appétit!