Peruvian Quinoa Pork Stew - California Ripe Olives

Ingredients

• 1 teaspoon olive oil
• 1 pound boneless pork shoulder, cut into 1-inch pieces
• Kosher salt
• ground black pepper
• 1 1/2 cups red and yellow bell peppers, sliced (1/4-inch)
• 2 teaspoons minced garlic
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 3 cups low sodium chicken broth
• 1/2 cup canned diced tomatoes
• 1/4 cup dry sherry
• 1 cup California Black Ripe Olives, halved
• 1/2 cup uncooked quinoa
• 2 tablespoons ground unsalted peanuts
• 1/4 cup chopped basil