Informations supplémentaires
30 min.
|
1200 kcal
|
easy
|
|
Printable version
1. Cook Quinoa
Rinse and drain quinoa in a fine mesh sieve. Add quinoa to a medium pot with 1½ cups salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 18–22 minutes or until grains are tender.
2. Begin Stew
Meanwhile, add 2 tbsp. oil to a large wide saucepan over medium. Add onion and sweet potatoes and cook for 6–8 minutes, stirring occasionally, until becoming tender and golden.
3. Prepare Ingredients
Zest and cut lime in half. Remove kale leaves from stem and slice leaves into 1/2 inch pieces. Cut jalapeno in half lengthwise, remove stem and seeds and mince. Wash hands with hot, soapy water.
4. Finish Cooking Stew
To saucepan, add garlic, ginger, spice blend and jalapeno to taste. Stir to combine. Cook for 1–2 minutes, or until fragrant. Add coconut milk, coconut sugar, peanut butter, tamarind concentrate, lime leaves, stock cube, 3/4 cup water and lime zest to taste. Stir well. Bring to a boil, then reduce heat to medium. Cook for 15–18 minutes, or until sweet potatoes are tender. Season to taste with the following: salt, pepper and half of the lime juice.
5. Finish and Serve
Remove lime leaves from stew. When sweet potatoes are tender, stir kale into stew. Cook for 1–2 minutes until tender. Divide quinoa between serving bowls and spoon stew on top. Garnish with remaining lime juice to taste and peanuts. Enjoy!
171gRed Quinoa
2gSweet Potato(es)
1unitYellow Onion(s)
2unitGarlic Clove(s)
1unitGinger
1unitLime
3.5gSpice Mix (Cardamom Powder,Fenugreek spice,,)
1unitJalapeño(s)
100gCabbage, Kale
18gRoasted Diced Peanuts
31mlPeanut Butter
7.5gSpice Mix (Cumin Powder,Coriander Powder,Cinnamon Powder,Paprika)
What you need
Pot, Sieve, Zester, Large saucepan
1200 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
116g
39%
fat
72g
111%
cholesterol
0mg
fiber
17g
68%
protein
26g
saturated
38g
190%
sodium
210mg
9%
sugar
21g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg