Original African-Style Quinoa Stew 10/29/2018 elink

Source

Bauman College Culinary Program. If adding meat to this dish, scale it down by 8-10 servings, or you will have lots of extra!

Ingredients

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1 ¹⁄₄	Tablespoons	Extra Virgin Olive Oil or coconut oil
1	medium	onion diced
1	large	leek sliced lengthwise, then in half moons, washed and spun
4	cloves	garlic minced
2	medium	celery ribs diced
¹⁄₂	pound	carrots diced
1	(14.5-ounce) cans	diced tomatoes
1	teaspoon	ground cumin
³⁄₄	teaspoon	dried oregano
1	teaspoon	paprika
¹⁄₂	teaspoon	salt
¹⁄₄	teaspoon	pepper
6	cups	vegetable stock SAVE OUT 4 CUPS TO MIX w PEANUT BUTTER
³⁄₄	cups	quinoa rinsed and drained
1	large bunch	collard greens washed and chopped into bite sized pieces
³⁄₄	cup	organic peanut butter creamy
2	Tablespoons	tomato paste more if needed to thicken
		Lemon juice

Read entire recipe before you start working on any of the following steps.

Gather all ingredients and utensils needed (e.g. cutting board, knife, measuring cups and spoons, etc.).

Mix peanut butter with 4-6 cups of the of warmed broth, using a whisk.

Heat a large soup pot on medium heat. Add oil and then onion, leek, celery, and carrot. Sauté for a few minutes until the vegetables are softened. Add garlic and saute until fragrant, 1-2 minutes.

Stir in tomatoes, spices, salt and pepper.

Add BROTH and QUINOA. Bring to a boil, reduce heat and cover.

Simmer until quinoa is cooked and vegetables are tender, about 15 minutes.

Add the peanut butter and broth mixture and stir until well blended, add to pot and stir to blend.

Add collard greens. Add tomato paste and simmer for another 5 minutes. Taste for salt and pepper.

Taste and adjust seasonings if necessary, adding lemon for brightness or more tomato paste.

Clean your work area and anything you used to complete this recipe.

Read entire recipe before you start working on any of the following steps.
Gather all ingredients and utensils needed (e.g. cutting board, knife, measuring cups and spoons, etc.).
Mix peanut butter with 4-6 cups of the of warmed broth, using a whisk.
Heat a large soup pot on medium heat. Add oil and then onion, leek, celery, and carrot. Sauté for a few minutes until the vegetables are softened. Add garlic and saute until fragrant, 1-2 minutes.
Stir in tomatoes, spices, salt and pepper.
Add BROTH and QUINOA. Bring to a boil, reduce heat and cover.
Simmer until quinoa is cooked and vegetables are tender, about 15 minutes.
Add the peanut butter and broth mixture and stir until well blended, add to pot and stir to blend.
Add collard greens. Add tomato paste and simmer for another 5 minutes. Taste for salt and pepper.
Taste and adjust seasonings if necessary, adding lemon for brightness or more tomato paste.
Clean your work area and anything you used to complete this recipe.

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