- Cooking Time: 40
- Servings: 6-8
- Preparation Time: 15
BackstoryThis recipe I found on the internet. I used it for the Sept. 2010 challenge in the Bakespace forums. I don't eat quinoa very often, so the challenge was a great way of trying things out. Other peoples recipes are usually a great way of getting familiar with the tastes and textures of a new ingredient before you start experimenting yourself.
- 2 tablespoons butter or oil
- 1 chopped onion
- 2 garlic cloves, minced
- 1 fresh jalapeno, minced*or 1 tablespoon canned diced green chilies, or more to taste* (optional)
- 1 red bell pepper, diced
- 2 diced celery stalks, with leaves
- 2 diced zucchini
- 1 sweet potato, diced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 cups vegetable stock (or water)
- 1/2 cup quinoa, rinsed & drained (I like the red quinoa best, it makes it look pretty!)
- freshly ground black pepper, to taste
- a dash of cayenne pepper *optional
- 1/2 cup peanut butter, no honey or sugar (almond butter works equally as well if you're dealing with peanut allergies)
- 1 In a large heavy-bottomed soup pot, melt butter over medium-high heat. 2 When butter is hot and bubbly, add onion, garlic, jalapeno pepper/chiles, bell pepper, celery, zucchini, sweet potato, cumin and oregano. Saute 10 -15 minutes, or until vegetables are softened.
- 3 Add stock, quinoa, black pepper and cayenne pepper. Bring to a boil, reduce heat and cover. Simmer until quinoa is cooked and vegetables are tender, about 10 to 15 minutes.
- 4 Add peanut butter, using a wooden spoon to blend in completely, and simmer another 20 minutes. Taste, and adjust seasonings.
- NB When you refrigerate the leftovers and go to reheat, it will be VERY thick and pasty, and you'll need to add some water to thin it out to your liking.