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Taste of Africa: African Peanut Stew with Quinoa

Here  is a beautiful delicious recipe I found on Teaspoon of Spice. It is great for vegans/vegetarians and is simple to prepare. And it features one of my favorite foods—quinoa! Yay! Let me know what you think 🙂

For my brothers and sisters who are not sure what quinoa is, quinoa (pronounced keen-wah) is a gluten-free, cholesterol-free whole grain that is packed with 9 essential amino acids, and provides the highest amount of protein among the other whole grains. Quinoa also cooks a lot faster than other grains, so it is a great healthy addition to any meal when you’re in a hurry 🙂

Recipe for African Peanut Stew with Quinoa

Ingredients

  • 1 large sweet potato, peeled, diced in 1/2-inch
  • 2 medium potatoes, peeled, diced in 1/2-inch
  • 1/2 medium onion, chopped
  • 3-4 cloves garlic, minced
  • 1 28-oz. can diced tomatoes
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground allspice
  • 1/2 teaspoon crushed red chili, or to taste
  • 1 teaspoon fresh grated ginger root
  • Salt and pepper
  • 1 1/2 cup frozen corn, thawed
  • 1 1/2 cup lentils, cooked
  • 1/2 cup creamy or crunchy peanut butter
  • Cooked quinoa (you can also use brown rice)
  • Garnishes: Roasted peanuts, pickled peppers, and steamed baby spinach or kale

Directions

  1. Stir together all ingredients through salt/pepper and 2 cups water in a slow cooker until thoroughly combined. Cover and cook for 5-6 hours on high. Stir in corn and lentils, and let heat with cover off.
  2. Just before serving stew, stir in peanut butter. Serve over quinoa or rice with peanuts and pickled hot peppers, if desired

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