Friday, August 9, 2013

Quinoa - Potato - Peanut Stew

Quinoa - Potato - Peanut Stew
Rating: 4/5


-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
-Lime juice


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.

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