This is great topped with some red onions and a big handful of sprouts!
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 t ground cumin
1 t 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)
Wear rubber gloves to prepare fresh jalapeno pepper. In a large heavy-bottomed soup pot, melt butter over medium-high heat. 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.
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. Add peanut butter, using a wooden spoon to blend in completely, and simmer another 20 minutes. Taste, and adjust seasonings.
I find that the quinoa really ends up cooking and unfurling in the peanut butter stage, and sometimes I will add more peanut butter for creamyness. When you refrigerate the leftovers and go to reheat, it will be VERY thick & pasty, and you’ll need to add some water to thin it out to your liking.