There are never enough recipes for turkey leftovers. This time I cooked a wonderful soup with quinoa. It turned out incredibly tasty.
As a base I used stock prepared from a turkey carcass, however chicken or vegetable stock would work as well. Chili powder added sharpness and sweetness to this soup, turmeric gave it a golden color, carrots and peas brought sunny and green splashes while spinach provided bright green waves. The soup turned out very bright, beautiful and pleasantly tasty.
Well, enough poetry, now it’s time to share the recipe.
one 3 quart pot
- 2 cups chopped cooked turkey meat (or chicken)
- 2 medium carrots, chopped
- 1-2 celery sticks, chopped
- 1 cup spinach
- ½ cup quinoa
- 1 cup fresh or frozen peas
- 2 ½ quarts of stock (turkey, chicken or vegetable)
- ½-1 tsp chili powder
- ½ tsp (or slightly more) ground turmeric
- Black pepper
- 1-2 tsp fresh cilantro (optional)
Bring the stock to a boil. Add carrots and cook for 5 minutes.
Add celery, quinoa and cook for 10 minutes.
Add turkey meat and cook for 5 minutes.
Add green peas, chili, turmeric, black pepper and cook for 5 minutes.
Add spinach and cook for 1-2 minutes.
Season with salt and black pepper, if needed.
Cover the soup with a lid and let it stand for 5-10 minutes.
Fresh spinach can be substituted for frozen one.
Cook with pleasure!