African Peanut Sweet Potato Red Quinoa Stew with Thai Curry Jackfruit

African Peanut Sweet Potato Red Quinoa Stew with Thai Curry Jackfruit

Have you tried Organic Grains Red Quinoa yet? This grain is probably one of the most visually appealing grains to have on your plate or in your soup. It's just such a gorgeous color and it adds a rich earthy depth to any dish. Organic Grains Red Quinoa is a great source of natural protein as well as fiber and is considered a super-grain because of its nutritional balance. We're using it today in this spiced African inspired stew. 

This recipe is super simple to make in a slow cooker for the busy bustle of the holiday season. It's warm and elegant served at any dinner party as a main dish, or as a unique and flavorful appetizer.  Each serving has only 350 calories but still provides 5 grams of fiber and 23 grams of protein, making it a healthy great choice any time of the year!

African Peanut Sweet Potato Quinoa Stew with Thai Curry Jackfruit

Stew Ingredients:

Tomato Sauce | 1 can (28 ounces)
Chunky Peanut Butter| 1/2 cup
Garlic, minced| 1 Tbsp.
Cumin, ground| 1 Tbsp.
Cinnamon| 1/2 teaspoon
Smoked Paprika| 1/4 teaspoon
Sweet potatoes, peeled and cut into 1-inch pieces|1 lb (about 2 medium)
Organic Grains Red Quinoa, rinsed| 1 cup
Vegetable stock| 2 cup

Upton's Naturals Thai Curry Jackfruit| 1 package 

Garnish:

Chopped peanuts| 2-3 Tbsp.
Fresh cilantro, chopped| ½ cup
Bell Pepper, minced| to taste

 

Directions: Place all the stew ingredients except the jackfruit in a 5-quart slow cooker. Cook covered on high 3-4 hours or low 6-8 hours. 20 minutes before serving, add the jackfruit. At service, top with fresh cilantro and peanuts and fresh minced bell peppers.

 


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