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West African Peanut Stew with Swiss Chard & White Quinoa
2 or 4 Serving Dinner

West African Peanut Stew

with Swiss Chard & White Quinoa

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
700
FAT
25g
CARBOHYDRATES
89g
PROTEIN
27g

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INGREDIENTS

  1. ¾ cup white quinoa
  2. 2 garlic cloves
  3. 1 oz fresh ginger
  4. 1 red onion
  5. 4 oz Swiss chard
  6. 4 tsp vegetable broth concentrate
  7. ¼ cup peanut butter
  8. 1 tbsp Roland® Sriracha
  9. 14 oz crushed tomatoes
  10. ¼ cup peanuts
  11. 1 tbsp (2 tbsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: peanut
Tools: Medium saucepan , Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
700
FAT
25g
CARBOHYDRATES
89g
PROTEIN
27g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Add white 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 simmer until the water is absorbed, 15 to 17 minutes.

2
Prepare the vegetables

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

3
Cook the aromatics

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.

4
Build the broth

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

5
Finish the soup

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. TIP: Save the remaining tomatoes for your own use.

6
Serve

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

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