Quinoa, kale and turkey soup: serves four.
- I cup chopped purple kale
- 1/2 can diced tomato
- 1/4 cup red quinoa
- 1/4 cup mixed grains congee
- Chunks of fresh turkey deboned. Bones set aside.
- 3 tablespoons dried onion flakes
- 3 tablespoons dried garlic flakes
- 2 tablespoons paprika
- 2 tablespoons dried oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- Parmesan rind (optional)
- Water
Put all the ingredients with the turkey bones except turkey meat in the pot and cover with lots of water, at least five cups.
All the seasonings mentioned are the starting point. You must taste and adjust as it cooks because some of the flavors will evaporate.
The reason you don’t add the turkey meat at the beginning is because it will dry out and get stringy.
This soup takes at least an hour to cook on medium heat. It’s an ideal candidate for oven or crockpot cooking. If you’re using stove top or a rice cooker, the water must be replenished as it evaporates until the grains soften and you’re satisfied with the amount of broth. No exact measurements for water is given because of preferred consistency; the thicker you like your soups the less water you add and likewise more water if you prefer lots of broth.
Also there are other factors affecting the amount of time it takes before the grains soften, such as shelf life, heartiness of the seeds used by farmers, cooking method etc.
After the grains are as soft as you like and you’re satisfied with the taste, remove the bones and add the turkey meat. Cook for 10 minutes. Turn off the heat and let the soup rest for 30 minutes. This allows the meat to absorb all that lovely broth. Fresh cracked black pepper and Parmesan cheese takes this to the next level of happy eating.
Quinoa is a good source of antioxidants and minerals, providing more magnesium, iron, fiber and zinc than many common grains. It has essential amino acids lacking in quite a few foods in the plant kingdom and helps in maintaining good gut flora.
