West African peanut & quinoa soup
470 cals, 15p, 38c, 26f (per meal)
2/3 cup(s) (158mL)
1/3 cup (57g)
1 tbsp (15mL)
2 cup, chopped (80g)
1/2 cup (121g)
1 tbsp (15g)
4 tbsp (65g)
2 cup(s) (mL)
1 medium (2-1/2" dia) (110g)
3 inch (2.5cm) cube (15g)
2 clove (6g)
1
Cook quinoa in the water according to package instructions, then fluff with a fork and set aside.
2
Heat oil in a pot over medium-high heat. Add garlic, ginger, and onion, and cook until fragrant, about 3-4 minutes. Add broth, season with salt and pepper, and bring to a boil. Reduce heat to low and simmer uncovered for 3-5 minutes.
3
Stir in peanut butter, crushed tomatoes, sriracha, and kale. Cook until the soup thickens slightly and the kale has wilted, about 4-5 minutes.
4
Transfer soup into a bowl and serve topped with the cooked quinoa.