1-2 Tbsp. extra virgin olive oil or coconut oil
1 medium onion, chopped
4-5 garlic cloves, crushed
2-3 Tbsp. fresh grated ginger
4 carrots, peeled and chopped
2 small red bell peppers, chopped
8 cups water, vegetable or chicken stock
7-8 Tbsp. creamy peanut butter (all natural if possible because it doesn't contain hydrogenated oils)
pinch of red chili powder (more if you like more spice. You can also use crushed red chili flakes)
2 cups thinly sliced savoy cabbage
large handful fresh cilantro, chopped
3-4 cups cooked red quinoa
1-3 tsp. sea salt
1. Heat a large stockpot over medium heat. Add the oil, then add onions; saute for 5-10 minutes, until softened. Add garlic and ginger; saute another minute. Then add carrots and red bell pepper. Saute for 3-5 minutes.
2. Add water or stock, peanut butter, and chili powder. Cover and simmer for 15-20 minutes, until vegetables are tender. Stir in cabbage, cilantro, and cooked quinoa. Add salt to taste (if you are using salted stock you may not need much at all).
3. Simmer for a few more minutes, until cabbage is tender. Serve each bowl with an extra sprinkling of crushed red chili flakes and more chopped cilantro if desired.