West African Peanut Stew
with Swiss Chard & White Quinoa
INGREDIENTS
- 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 Roland® Sriracha
- 14 oz crushed tomatoes
- 4 oz 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.
INSTRUCTIONS
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 the 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 large 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, Sriracha, and just ½ cup crushed tomatoes to the soup, and stir. Add Swiss chard and cook until the soup is slightly thickened and the chard has wilted, 4 to 5 minutes. (4-serving meal: use 1 cup crushed tomatoes) 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. Tuck in!
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SMOKY CHICKPEA & KALE BOWLS with Dill Yogurt & Avocado
MEZZE BOWLS with Marinated White Beans & Red Pepper Pesto
