This recipe was submitted by Dru Wielonski on honor of the upcoming nuptials between Dan and Carrye.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium chopped onion
• 2 minced garlic cloves
• 1 small minced fresh jalapeno pepper; or 1-2 tablespoons canned diced green chilies to taste (wear rubber gloves to prepare fresh jalapeno pepper)
• 1 diced red bell pepper
• 2 diced celery stalks with leaves
• 2 medium diced zucchini
• 1 medium diced sweet potato
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 6 cups chicken or vegetable stock, or low sodium canned broth
• 1/2 cup quinoa, rinsed and grained
• freshly ground pepper to taste
• dash cayenne pepper
• 1/2 cup chunky organic peanut butter (no honey or sugar added)

Directions

• In a large heavy-bottomed soup pot, melt butter over medium-high heat.  When butter is hot and bubbly, add onion, garlic, jalapeno pepper, bell pepper, celery, zucchini, sweet potato, cumin and oregano.  Saute 10-15 minutes, or until vegetables are softened.
• Add stock, quinoa, black pepper and cayenne pepper.  Bring to a boil, reduce heat and cover.  Simmer until quinoa is cooked and vegetables are tender, about 10-15 minutes.  Add peanut butter, using a wooden spoon to blend in completely, and simmer another 10 minutes.  Taste, and adjust seasonings.

Notes

• Makes 6 servings.  Each serving contains 13 grams of protein and 20 grams of carbohydrates.