Monday, January 20, 2014

Meatless Monday: Quinoa Peanut Soup


2 teaspoons oil (your choice)
3/4 cup chopped onion
2 cloves garlic, minced
1 cup sliced carrots
1 cup diced potatoes
1/2 cup quinoa
4 cups vegetable broth
1/2 cup chopped red bell pepper
1/2 cup natural peanut butter
1 tablespoon chopped fresh parsley
1 tablespoon hot sauce
Freshly ground pepper to taste
Squeeze of fresh lime juice


1. Heat oil in a large saucepan over medium heat. Stir in onion and cook, stirring, until softened, 4 to 5 minutes. Stir in garlic and cook for 30 seconds. Stir in carrots, potatoes and quinoa, then add broth and water. Bring to a boil over high heat.
2. Reduce heat to maintain a simmer, cover and cook until the quinoa is cooked and the vegetables are tender, about 18 minutes. Stir in red pepper and cook, stirring, for about 3 minutes more. Stir in peanut butter until it is combined into the broth. Remove from heat. Stir in parsley, hot sauce and pepper.

Source: Adapted from

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