Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 2 Tbsp. unsalted butter
- 1 med minced onion
- 2 x garlic cloves, chopped
- 1 sm fresh jalapeno, chopped Or possibly
- 1 Tbsp. canned diced green chilies, up to 2 Tablespoons
- 1 x red bell pepper, diced
- 2 x diced celery stalks, with leaves
- 2 med diced zucchini
- 1 med sweet potato, diced
- 1 tsp grnd cumin
- 1 tsp dry oregano
- 6 c. vegetable stock
- 1/2 c. quinoa, rinsed & liquid removed freshly grnd black pepper, to taste
- 1 dsh cayenne pepper
- 1/2 c. chunky organic peanut butter, no honey or possibly sugar
Инструкции
- Wear rubber gloves to prepare fresh jalapeno pepper.
- In a large heavy-bottomed soup pot, heat butter over medium-high heat. When butter is warm and bubbly, add in onion, garlic, jalapeno pepper, bell pepper, celery, zucchini, sweet potato, cumin and oregano. Saute/fry 10 -15 min, or possibly till vegetables are softened.
- Add in stock, quinoa, black pepper and cayenne pepper. Bring to a boil, reduce heat and cover. Simmer till quinoa is cooked and vegetables are tender, about 10 to 15 min. Ad peanut butter, using a wooden spoon to blend in completely, and simmer another 10 min. Taste, and adjust seasonings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 6 servings | |
| Calories 266 | |
| Calories from Fat 134 | 50% |
| Total Fat 15.77g | 20% |
| Saturated Fat 4.33g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 1072mg | 45% |
| Potassium 568mg | 16% |
| Total Carbs 25.66g | 7% |
| Dietary Fiber 4.9g | 16% |
| Sugars 7.3g | 5% |
| Protein 8.83g | 14% |
