Quinoa Soup

• 1 cup shelled peanuts (about 1/2 pound unshelled), optional
• 4 tablespoons unsalted butter
• 2 tablespoons annatto seeds (about 1/2 ounce)
• 2 large onions, peeled and finely diced
• 5 large garlic cloves, smashed, peeled and chopped
• 1 13 cups quinoa, rinsed well in sieve
• 3 medium white potatoes, peeled and chopped into 1-inch dice (optional)
• 1 12-ounce package fried pork rinds (optional)
• 2 cups milk
• 3 sprigs cilantro
• 2 1/2 teaspoons kosher salt
• Freshly ground black pepper, to taste

1. To prepare the peanuts, rub off the skins.
2. They can be made ahead of time, or while the soup is cooking.
3. Heat oven to 375 degrees.
4. In a shallow baking dish toast peanuts in middle of oven for 5 to 10 minutes, or until a shade darker, being careful not to burn them.
5. Cool peanuts completely and in a food processor, pulse until ground fine.
6. (Do not grind to the point when oil is released.)
7. Set aside.
8. To make annatto butter, cut 2 tablespoons of the butter into 2 pieces.
9. In a small saucepan, melt the butter over very low heat and add annatto seeds.
10. Cook mixture, stirring occasionally, for 10 minutes and strain through a fine sieve into a glass jar.
11. Discard the seeds.
12. To make the soup, while the annatto butter is cooking, place the remaining butter into a medium stock pan over low heat to melt.
13. Add the onions and garlic.
14. Cook, stirring occasionally, until the onion is soft, about 15 minutes.
15. Add the annatto butter, stirring until melted.
16. Add the quinoa, 2 quarts of water and potatoes, if using, to the pan.
17. Cover; bring to a boil.
18. Reduce heat to low and simmer for 30 minutes.
19. If using the pork rinds, add them now.
20. Either way, continue to simmer for 30 minutes.
21. Add the milk, cilantro, salt and pepper.
22. If using the ground peanuts, add them now.
23. Reduce heat to very low and simmer for 15 minutes.

peanuts, unsalted butter, annatto seeds, onions, garlic, quinoa, white potatoes, pork, milk, cilantro, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5203 (may not work)