Quinoa - Potato - Peanut Stew
-3 tablespoons peanut oil
-1 large onion, peeled and chopped
-2 cloves garlic, peeled and sliced
-1 tsp. ground cumin
-1/2 tsp. cinnamon
-2 tablespoons salted natural creamy peanut butter
-1 large potato or sweet potato, peeled and diced into 1-inch cubes
-One 14-oz. can diced tomatoes, drained
-Two 14-oz. cans black beans, drained and rinsed
-4 cups chicken or vegetable stock
-Kosher salt and freshly ground pepper
-2 cups cooked quinoa (see my post on how to cook it)
-1/2 cup chopped fresh cilantro
1. Set a large pot over medium-high heat. Add the oil. When the oil moves around the pot easily, add the onion and garlic and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Stir in the cumin and cinnamon and cook for 1 minute. Add the peanut butter and stir it into the onions well.
2. Add the potato and stir well. Cook, stirring frequently, until the potato starts to soften, about 5 minutes. Stir in tomatoes and beans. Pour in the stock and bring to a boil. Reduce heat to medium and simmer the stew for about 20 minutes. Season with salt and pepper to taste, then stir the stew and let it simmer 5 more minutes. When serving, put 1/2 cup of quinoa at the bottom of the bowl. Top with cilantro and lime juice.
I liked this soup a lot, even after I learned that peanut butter was in it (I do not like peanut butter!). It gets thicker when it is a leftover, but my sister said it was still good. This would be really good in the winter.