Moroccan Superfood Stew with Rainbow Chard, Quinoa & Peanuts
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 | COOKING TIME |
| 30 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Rainbow chard | 3 leaves | 6 leaves |
| Red onion | 1 | 2 |
| Garlic | 2 cloves | 4 cloves |
| Ginger | 1 cm | 2 cm |
| Spring onion | 2 | 4 |
| Chilli | 1 | 2 |
| Quinoa | ½ cup | 1 cup |
| Peanuts | 1 tbsp | 2 tbsp |
| Peanut butter | 2 tbsp | 4 tbsp |
| Vegetable stock cube | 1 | 2 |
| Diced tomato | 400 gr | 800 gr |
| *Hot sauce (Sriracha) | 1 tsp | 2 tsp |
| *Oil | 1 tbsp | 2 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
Nutrition per 100 Grams | |
| Energy | 543Kj |
| Protein | 5.4g |
| Fat, Total | 8g |
| – Saturated | 1.3g |
| Carbohydrates | 7.6g |
| – Sugars | 2.4g |
| Sodium | 214g |
| Allergens | Gluten Free, Peanuts |
TOOLS: Saucepans, wooden spoon
METHOD
1
COOK
Place quinoa into a saucepan with 1(2) cup(s) of water and a pinch of salt ● bring to the boil then reduce heat and simmer until water is absorbed and quinoa is cooked (around 10-12 minutes)
2
PREP
Finely dice onion ● finely slice garlic, ginger and chilli ● slice rainbow chard as fine as possible using stems and leaves ● roughly chop peanuts and slice spring onion into rings
3
FRY
Place a large saucepan on medium heat with 1(2) tbsp of oil ● add ginger, garlic, chilli and onion, cook for 4-5 minutes until softened ● add stock cube and 1.5 cups of water, bring to the boil then add peanut butter and diced tomato ● simmer for 5 minutes
4
BOIL
Add rainbow chard to the stew, simmer for 4 minutes ● add hot sauce to taste ● season with salt
5
FINISH & SERVE
Place stew into bowls ● place quinoa in the middle ● garnish with crushed peanuts and spring onion ● enjoy this super healthy meal
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.