1 1/2 cups chicken or vegetable stock or water
1/2 cup coconut milk (the co-op has handy powdered form–above the baking chocolate)
1/4 cup dry-roasted peanuts
1 Tablespoon olive or coconut oil
12 ounces thinly sliced pork tenderloin (or other cut)
2 leeks, white parts only, cleaned and sliced
4 cloves garlic, minced
1 chili pepper, minced
2 teaspoons ground cumin
1/2 teaspoon salt
freshly ground black paper
1 can diced tomatoes with juice
1 cup quinoa, rinsed and drained
1 cup sliced green beans or other vegetable

1. In a blender, combine stock, coconut milk, and peanuts. Process until smooth. Set aside.

2. In a skillet, heat oil over medium-high heat until the surface ripples. Add pork in batches, and cook until lightly browned, about 1 minute per side. Move to a bowl and set aside.

3. Put leeks in pan (an extra dash of oil if needed) and cook, stirring, a few minutes until softened. Add garlic, chili pepper, cumin, salt and black pepper. Cook, stirring, for 1 minute. Add tomatoes with juice and reserved peanut mixture and bring to a boil.

4. Stir in quinoa and vegetable and return to a boil. Reduce heat to low. Stir in pork and any accumulated juices. Cover and simmer until quinoa is tender, about 20 minutes.

Recipe adapted from Judith Finlayson, from The Complete Whole Grains Cookbook.