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Late-Winter Soup With Turkey And Quinoa

Quinoa is a complete protein that is high in iron and dietary fiber. Throw some leftover turkey into a pot for a tasty and nutrient-rich soup.


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
  • garlic
  • olive oil

Cooking Directions

  1. 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.
  2. In another pot, combine broth, turkey, kumquats and vegetables. Simmer for 30-40 minutes.
  3. Add cooked quinoa toward the end of the cooking process.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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