Ingredients

The following ingredients have 4 Servings
  • 1 cup dry red quinoa, rinsed and drained
  • 4 slices fresh ginger
  • 2 cloves garlic, minced
  • 4 cups chopped fresh greens, such as kale, collards, or mustard greens
  • 1 small onion, quartered and thinly sliced (1 cup)
  • 1 large sweet potato, peeled and cut into 1-inch cubes (2 cups)
  • 1 15-oz. can chickpeas (garbanzo beans), rinsed and drained (1½ cups)
  • ¼ cup peanut butter
  • 2 tablespoon lime juice
  • ½ teaspoon grated fresh ginger
  • Hot sauce (optional)
  • 2 tablespoons chopped peanuts (optional)

Instruction

  • Cook quinoa according to package directions. Keep warm.
  • In a large skillet with a lid combine sliced ginger, half the garlic, and 2½ cups water; stir in greens and onion. Cover and bring to boiling. Reduce heat to medium-low; simmer 10 to 15 minutes.
  • Push the greens to one side of the skillet; add sweet potato and chickpeas in two piles. Cover and simmer 5 to 7 minutes more or until sweet potato is tender.
  • For Peanut Sauce, in a small bowl combine peanut butter, lime juice, grated fresh ginger, the remaining garlic, and, if desired, a few drops of hot sauce. Whisk in ¾ to 1 cup of very hot water until smooth.
  • To assemble bowls, spoon warm quinoa into bowls. Arrange greens, sweet potato, and chickpeas on top of quinoa. Drizzle with Peanut Sauce. If desired, sprinkle with chopped peanuts.