| |
Soups and Stews | |
| 2 teaspoons canola oil 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 or reduced-sodium chicken broth 2 cups water 1/2 cup chopped red bell pepper 1/4 cup natural peanut butter 1 tablespoon chopped fresh parsley 1 tablespoon hot sauce, such as Tabasco Freshly ground pepper to taste | |
| 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. | |
Unrated | |
Sort