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Active time
25 minutes
Total time
50 minutes
8 servings
Serving Size
1 cup

1 ½ cups shelled peanuts, unsalted

2 tablespoons olive oil

1 large red onion, chopped

1 large carrot, peeled and chopped

1 large celery stalk, chopped

1 red bell pepper, seeded and coarsely chopped

2 teaspoons ground cumin

1 teaspoon sweet paprika

1 ½ teaspoons salt

2 garlic cloves, coarsely chopped

2 medium yellow potatoes

¼ cup quinoa

½ cup green peas, fresh or frozen

¼ cup chopped parsley or cilantro

  1. In a blender or food processor, combine the peanuts and 1 ½ cups of water and blend until smooth.
  2. Heat a large pot over medium-low heat. Add the oil and stir to coat the bottom of the pot.
  3. Add the onion, carrot, celery, bell pepper, potatoes and garlic and cook until the vegetables begin to soften, about 10 minutes.
  4. Add the garlic, cumin, and paprika and stir. Add the blended peanuts, ¼ cup quinoa, and 4 cups of water. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes
  5. Add the peas, and stir to combine. Taste and adjust seasoning if needed. Garnish with chopped parsley or cilantro before serving.

An Oldways recipe, created in partnership with The Peanut Institute.


Calories: 280
Total Fat: 18g
Saturated Fat: 2.5g
Sodium: 460mg
Carbohydrate: 24g
Fiber: 5g
Total Sugar: 4g (Added Sugar: 0g)
Protein: 10g

Yield: 8 servings

Serving Size: 1 cup

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