Photo: Sarah Kaiser/WFIU
Quinoa, The Super Food
Quinoa is a seed. It’s high in protein, but not only that, it’s a complete protein, which means it also contains a balanced set of essential amino acids. It’s also high in iron, dietary fiber, and it’s gluten-free. You can sprout the stuff, too, and unlike the 12 hours is takes to sprout wheat, it only takes quinoa 2-4 hours to grow its tendrils.
Just call quinoa super food!
Cook it with garlic, olive oil, and salt and pepper to get some extra taste. It’s tasty served in a salad, or add it as some stuffing in omelets or peppers.
Pot ‘O Leftovers
We like to think of this recipe as a big pot of leftovers. I shredded some smoked turkey and added veggies from the root cellar – carrots, collard green, leeks, turnips and parsnips.
Kumquats add some color and a zing of citrus. Their bitterness pair well with the smokiness of the turkey.
Later-Winter Soup With Turkey And Quinoa
- 2 quarts turkey broth
- 2 cups shredded smoked turkey
- 1 cup quinoa
- 1 1/4 cup water
- 8-12 kumquats
- 3/4 cup diced carrots
- 3/4 cup shredded collard greens
- 1 onion, diced
- olive oil
- To cook the quinoa, add olive oil, garlic and salt and pepper to a pot. Add water and bring to a simmer. Continue adding water as necessary. Cook until the sprouts burst forth.
- In another pot, combine broth, turkey, kumquats and vegetables. Simmer for 30-40 minutes.
- Add cooked quinoa toward the end of the cooking process.