Tomato Peanut Butter Quinoa Soup

• 1 tablespoon peanut oil
• 1 tablespoon minced garlic
• 4 cups low sodium, gluten free vegetable broth
• 1 tablespoon balsamic vinegar
• 1 28 ounce can chopped tomatoes in juice
• 1 6 ounce can tomato paste
• 1/2 cup creamy, unsalted peanut butter
• 1/4 teaspoon cayenne pepper
• salt to taste
• 1 cup cooked quinoa
• 6 scallions, chopped
• slivered almonds or peanuts for sprinkling

1. In a medium saucepan, heat oil over medium heat.
2. Add garlic & cook until fragrant then add tomatoes with their juices, tomato paste, broth, vinegar, peanut butter, cayenne & salt
3. Whisk to combine and bring to a boil
4. Once it has boiled, allow to simmer on medium low 15 to 20 minutes
5. Add cooked quinoa to the pot
6. Ladle soup into bowls, garnish with the scallions & nuts

peanut oil, garlic, vegetable broth, balsamic vinegar, tomatoes, tomato paste, butter, cayenne pepper, salt, quinoa, scallions, peanuts

Taken from food52.com/recipes/40096-tomato-peanut-butter-quinoa-soup (may not work)