Thai Peanut Quinoa Salad

Thai Peanut Quinoa Salad

2 ½ cups water

½ teaspoon salt

1 ½ cups dry quinoa, rinsed

¼ cup natural peanut butter

2 tablespoons sesame oil

2 tablespoons tamari 

1 tablespoon red pepper flakes

Juice of one lime

3 cups roughly chopped spinach

1 cup snow peas

1 medium red pepper, diced

1/3 cup minced red onion

¼ cup chopped fresh cilantro

½ cup chopped peanuts

1 cup mung bean sprouts, optional 

1. Bring water and salt to a boil in a medium pot.

2. Add quinoa, then reduce to a simmer and cover.

3. Cook for 10 to 11 minutes, until quinoa, is cooked through and tender, but not mushy, and water has evaporated. 

4. Remove from heat and stir in peanut butter, sesame oil, red pepper flakes, and tamari.

5. Let sit for five minutes.

6. Stir in lime juice, spinach, peas, red pepper, onion, cilantro, and peanuts.

7. Taste and adjust salt as needed.

8. Garnish with mung bean sprouts and serve room temperature.

Warm Thai Peanut Quinoa Salad

Thai Peanut Quinoa Salad

2 ½ cups water

½ teaspoon salt

1 ½ cups dry quinoa, rinsed

¼ cup chunky peanut butter

2 tablespoons sesame oil

2 tablespoons tamari 

Juice of one lime

3 cups roughly chopped baby spinach

1 cup snow peas

1 medium red pepper, diced

1/3 cup minced red onion

1 tablespoon red pepper flakes

¼ cup chopped fresh cilantro

½ cup chopped peanuts, toasted

1. Bring water and salt to a boil in a medium pot.

2. Add quinoa, then reduce to a simmer and cover.

3. Cook for 10 to 11 minutes, until quinoa is cooked through and tender, but not mushy, and water has evaporated. (If cooked through and a little water remains, drain it.)

4. Remove from heat and stir in peanut butter, sesame oil, and tamari.

5. Let sit for five minutes.

6. Stir in lime juice, spinach, peas, red pepper, onion, red pepper flakes, cilantro, and peanuts.

7. Taste and adjust salt as needed.

8. Serve at room temperature.

Warm Thai Peanut Quinoa Salad

Warm Thai Peanut Quinoa Salad

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2 1/2 cups water

1 1/2 cups dry quinoa, rinsed

1/4 cup natural peanut butter

2 tablespoons sesame oil

2 tablespoons soy sauce or tamari

Juice of one lime

3 cups roughly chopped baby spinach

1 cup peas

1 medium red pepper, diced

1/3 cup minced red onion

1/4 cup chopped fresh cilantro

1 tablespoon red pepper flakes

1/2 cup chopped peanuts

1. Bring water and salt to a boil in a medium pot.

2. Add quinoa, then reduce to a simmer and cover.

3. Cook for 10 to 11 minutes, until quinoa, is cooked through and tender, but not mushy, and water has evaporated. 

4. Remove from heat and stir in peanut butter, sesame oil, and soy sauce.

5. Let sit for five minutes.

6. Stir in lime juice, spinach, peas, red pepper, onion, cilantro, red pepper flakes, and peanuts.

7. Serve warm or at room temperature.

African Peanut Soup

African Peanut Soup

1 large onion, chopped

1 tablespoon fresh ginger, minced

2 large red bell peppers, chopped

2 cups of shredded cabbage

1 small sweet potato, diced

1 large clove of garlic, minced

2 tablespoons olive oil

4 tomatoes, coarsely chopped

8 cups vegetable stock

½ teaspoon crushed black pepper

1-2 teaspoons crushed red chili peppers

½ cup uncooked short-grained brown rice

1 to 1 and ½ cup of natural chunky peanut butter

Minced tomato, cilantro, and peanuts for garnish, optional

1. In a large soup kettle sauté onions, bell peppers, ginger, cabbage, sweet potato, and garlic in oil until the onions are just beginning to brown.

2. Add the tomatoes with the juice, stock, black peppers, and chili peppers and simmer uncovered over low heat for 30 minutes. 

3. Add the rice, cover and simmer for 15 minutes more. 

4. Stir in the peanut butter to desired consistency and taste until peanut butter is dissolved.

5. Heat to a simmer, garnish and serve.

Sweet Potato Peanut Bisque

I served this soup several times at my tea house and it always went really well.  It is best if it is velvety smooth and it has a kick.  When I use the food processor I just put in a little broth at a time to give just enough to puree the soup and the right consistency.  

5 large sweet potatoes, chopped

1 tablespoon olive oil

1 small yellow onion, chopped

1 clove garlic, minced

3 cups  tomato juice 

1  4 oz can diced green chiles, preferably hot, drained

1 tablespoon minced fresh ginger

1 teaspoons ground allspice

2 cups vegetable broth

1/2 cup peanut butter

Freshly ground pepper to taste

Chopped fresh cilantro leaves for garnish

Chopped peanuts for garnish

limes sliced for garnish

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Sweet Potato Peanut Bisque

1. Heat oil in a large saucepan over medium-high heat. 

2. Add onion and sweet potato and cook , stirring, until it just begins to brown, 2 to 4 minutes. 

3. Add garlic and cook, stirring, for 1 minute more. 

4. Stir in juice, green chiles, ginger, and allspice. 

5. Adjust the heat so the mixture boils gently; cook for 15-20 minutes.

6. Place soup in a food processor along with broth and peanut butter. 

7. Puree until completely smooth. 

8. Add the puree to the pot and stir well to combine. 

9. Thin the bisque with broth, if desired. 

10. Season with pepper. 

11. Heat until hot. 

12. Garnish with cilantro, peanut and lime, if desired.