African Style Peanut Quinoa Stew
Recipe type: Main
Cuisine: African
Prep time: 
Cook time: 
Total time: 
Serves: 4
A one pot healthy peanut quinoa stew. An African inspired dish with a strong taste of peanuts and a dose of kale for good measure.
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 leek, sliced in half moons
  • 2 cloves garlic, minced
  • 1 small green chilli, minced
  • 1 stalk celery, small dice
  • 1 medium carrot, small dice
  • 1 Tablespoon tomato puree
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • pinch cayenne pepper, or more to taste
  • salt and pepper to taste
  • 1 400g tin chopped tomatoes
  • 750mls vegetable stock
  • 80g quinoa, rinsed and drained
  • 50g organic peanut butter (smooth or chunky)
  • 1 small bunch curly kale, approx. 150g
  • lemon juice to taste
  • salt, pepper
  1. Heat a large soup pot on a medium heat. Add the oil and then the onion, leek, garlic, chilli, celery and carrot. Sauté for a few minutes until the vegetables are softened. Stir in the spices and tomato puree, and season with some salt and pepper.
  2. Add the chopped tomatoes, stock and the quinoa. Bring to a boil, reduce heat and cover. Simmer until quinoa is cooked and the vegetables are tender, about 15 minutes.
  3. Add the peanut butter and stir till it melts into the sauce. Finally add the kale and add a lid back on the pot to help them steam in the warmth of the stew. When the kale is steamed, stir well and then taste and season with salt and pepper. Add lemon juice for brightness, I always love to add at least ½-1 juice of a lemon rather than adding heaps of extra salt.
  4. Serve!
If you have time before cooking try soaking your quinoa for a couple of hours. It will cook faster and also make it easier to digest. Make sure you rinse and drain it well before adding to the stew.

Also, if you are going to cook this in advance don't put the greens in until just before serving, they will go a bit dull otherwise!

Stew is perfect batch cooking as it can be frozen, defrost fully before reheating to a hot temperature!
Recipe by Ceri Jones Chef at