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Turkey Quinoa Soup
Posted by Peggy on November 21, 2012
Recipe: Turkey Quinoa Soup
2 tablespoons olive oil
1 small onion, diced
2 sliced carrots
2 sliced celery stalks
1 cup sliced mushrooms (I used some leftover shiitakes)
1 teaspoon minced garlic
6 cups turkey or chicken stock plus more as needed
3/4 cup quinoa, whole grain if available
1 teaspoon chopped fresh thyme sprigs
Leftover turkey, cubed
In a heavy bottomed pot or Dutch oven, heat oil to medium heat. Cook onion, carrots and celery 8 minutes with a pinch of kosher salt, occasionally stirring, or until fragrant and softened. Stir in mushrooms and continue cooking 2 minutes.
Stir in quinoa and toast with vegetables a minute. Add garlic and stock and bring to a boil, reduce heat and simmer, occasionally stirring, 15-25 minutes or until quinoa is tender, adding additional stock if needed.
Stir in thyme and reheat leftover cubed turkey in soup. Season to taste with kosher salt, if needed, and freshly ground pepper.
Number of servings (yield):
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