Heat oil in large saucepan over medium heat. Sir in onion and cook, stirring, until softened, 4-5 minutes. Stir in garlic and cook 30 seconds. Stir in carrots, potatoes and quinoa, then add broth and water. Bring to a boil over high heat.
Reduce heat to maintain a simmer, cover and cook until quinoa is cooked and the vegetables are tender, about 18 minutes. Stir in red pepper and cook, stirring for about 3 minutes more. Add shredded chicken.
Stir in peanut butter until it is combined into the broth. Remove from heat. Stir in cilantro, hot sauce and pepper.
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