African Quinoa Stew

This five ingredient (plus spices) wonder dish gets five stars from young and youthful alike in my house. I made it in my new slow-cooker, but it can also be cooked at low heat in a dutch oven for 40 minutes. The slow cooker really melds the ingredients and brings out the spices, but it is also perfectly yummy stove-top. Perfect for coming home from school or work on a cold winter day.

1½ cups sauteed, chopped onion
2 cups quinoa
⅓ cup peanut butter
3 cans of red navy beans (or white navy beans)
28 oz. can of diced tomatoes
pinch of cayenne pepper (or Ethiopian berbere if you have it)
salt
3 cup of water for stovetop, (2 cups slow-cooker)

Salt and sauté the onions, then add all the other ingredients and combine. Cook on medium low heat for half an hour to 45 minutes, stirring occasionally. Or set it up in slow-cooker for 8 hours on low. Eat and be amazed – this unlikely-to-our palette combination of flavors really works!