Quinoa Revolution by Patricia Green

Author:Patricia Green
Language: eng
Format: epub
Publisher: Penguin Group US

LEMON GINGER TURKEY SOUP

SERVES 6

1 Tbsp (15 mL) vegetable oil or grapeseed oil

1 cup (250 mL) diced onions

1 cup (250 mL) chopped celery

1 cup (250 mL) chopped carrots

½ tsp (2 mL) minced garlic

4 cups (1 L) chicken or vegetable stock

1 cup (250 mL) water

⅓ cup (75 mL) quinoa

½ tsp (2 mL) dried oregano

½ tsp (2 mL) grated fresh ginger

1 ½ cups (375 mL) diced cooked turkey or chicken

1 tsp (5 mL) grated lemon zest

Wanting to use up some holiday turkey? Or feeling guilty after indulging during the holiday season? This fresh take on an old favorite will quickly become your family’s favored pick-me-up. For a vegetarian option, replace the chicken stock with vegetable stock and the chicken with one can (14 oz/398 mL) drained and rinsed navy or soybeans.

Heat the oil in a large saucepan on medium-low heat. Add the onions, celery and carrots and cook for about 7 minutes, until the onions and celery are tender. (If you find the pan is dry, add a spoonful or two of water and cover with the lid.) Stir in the garlic and cook for another minute. Add the stock, water, quinoa, oregano and ginger. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until the quinoa is cooked. Stir in the chicken and lemon zest. Continue to cook until heated through, 3 to 5 minutes.

PER SERVING: Energy 190 calories; Protein 25 g; Carbohydrates 13 g; Dietary Fiber 3 g; Fat 3.5 g; Sugar 4 g; Cholesterol 65 mg; Sodium 170 mg

Want to add another dimension to this soup? Add a thinly sliced stalk of lemongrass to the saucepan at the same time you add the vegetables.

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