- 4 cups vegetable or chicken broth
- 1 Tbsp butter or olive oil
- 3 garlic gloves, crushed
- 1/2 cup onion, chopped
- 1 Tbsp Italian seasonings, dried herbs
- 1 1/2 cups Quinoa
- 2 cans diced tomatoes – I get an Italian variety & the basil one
- 1/4 cup fresh basil, chopped
- 1 cup mushrooms
- 1/2 bell pepper, chopped
- 1 cup spinach (optional)
- 1 cup kale (optional)
- 1 can tomato paste (optional)
- 1 lb ground turkey, browned
Yields: 8 Servings
I tend to use the biggest pot I have, because I tend I add a lot of things into this and have been known to throw any veggie in my fridge in too.
First melt the butter or warm up the olive oil and saute the garlic and onions. Then bring the vegetable or chicken broth and seasonings to a boil. Stir in the Quinoa. Reduce heat to medium simmer for 15 minutes or until all the liquid has been absorbed, stirring occasionally so it doesn’t burn. The quinoa should be tender, if it is not then add another 1/2 cup of broth or water. Keep doing this until tender. Add in the tomatoes, basil, mushrooms, and bell peppers cook for another 10-15 minutes. I also add in kale, spinach, and any other vegetables or herbs to make it taste just the way I want it!
If it isn’t saucy enough (I like a lot of sauce) I will add in fresh tomatoes or even half a jar of my favorite spaghetti sauce if I don’t have any homemade sauce on hand.
I always brown ground turkey and add it in too. Have to admit that I am known for mixing it goat cheese too at the very end. Yum! Top with fresh basil and parsley for a little herb action.
Look at the nutrition in Quinoa! It has the most protein than any other grain. This is also soy free and gluten free!