African Peanut and Red Quinoa Soup

African Peanut and Red Quinoa Soup

This flavorful soup, a bit spicy and full of vibrant vegetables reminds me of spring.  Seasoned with fresh ginger, garlic, chili flakes and cilantro, the ingredients form a beautiful medley of color and flavor. Typically when grain is added to soup the soup becomes thick and hearty.  Although quinoa is a seed and not a grain, I expected the same result.  How surprised I was to find the soup remain light and somewhat brothy, very adaptable to a spring menu.  The red quinoa holds it’s shape better than golden quinoa, and its red color compliments the dish. While this recipe is perfect for those on a vegan, and gluten and dairy free diets, it would please the most conventional eater.

Try it.  It’s simple and satisfying.  From Nourishing Meals by Alissa Segersten and Tom Malterre.



Plan ahead by cooking the quinoa a day or two before.  I washed 1 1/2 cups of red quinoa in a bowl by rinsing and draining with a strainer a few times.  Let drain in the strainer for 10 minutes.  Bring 2 cups of water to a boil and add rinsed quinoa.  Add 1/4 teaspoon of sea salt, turn down the heat, cover and simmer on low for 25 minutes.  Turn off the heat and let sit for 10 minutes.  Fluff with a fork and set aside, or refrigerate until use.


Now you’re ready to roll…

African Peanut and Red Quinoa Soup  (serves 8)

1 – 2 tablespoons olive oil

1 medium onion, chopped

4 – 5 garlic cloves, minced

2 – 3 tablespoons grated fresh ginger

4 carrots, peeled, sliced in half lengthwise and cut in diagonal half moons

2 small red bell peppers, chopped

8 cups vegetable or chicken stock

6 – 7 tablespoons smooth, natural peanut butter

1/2 teaspoon crushed red pepper chili flakes

2 cups thinly sliced savoy cabbage

large handful fresh cilantro, chopped

3 to 4 cups cooked red quinoa

sea salt to taste


Heat an 8 quart stockpot over a medium heat.  Add the oil, then add onions, saute for 5 to 10 minutes. until onions are soft.  Add the garlic and ginger; saute a minute more.


Add carrots and red pepper and saute for another 3 – 5 minutes.

Add stock, peanut butter, and red chili flakes.  Cover, bring to a boil, turn down heat and simmer for 15 to 20 minutes or until the vegetables are tender.

Stir in savoy cabbage, cilantro, and cooked quinoa.  Add salt to taste.

Simmer for a few more minutes, until cabbage has wilted and is tender. Serve each bowl with extra chili flakes and/or cilantro if desired.

So delicious!  Stay tuned for Simple Cauliflower Dill Pickles…


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