West African Peanut Stew

Add quinoa, 1¼ cups (2½ 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 the spirals burst and water is absorbed, 15 to 17 minutes.

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

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

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

Add peanut butter, Sriracha, and just ½ cup (1 cup) tomatoes to the soup, and stir. Add sliced Swiss chard leaves and stems and cook until soup is slightly thickened and the chard has wilted, 4 to 5 minutes. TIPS: Use less Sriracha if you prefer less heat. Save the remaining tomatoes for your own use.

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