2 tablespoons olive oil 1 ½ cups leeks – diced ½ cup carrot – dice ½
cup zucchini – diced ½ cup celery
– diced ½ green pepper – diced ½ red pepper – diced ½ cup fresh tomato – diced ½ cup cilantro - minced 1
tablespoon dried oregano leaves 1 tablespoon
dried basil leaves 2 tablespoons chili powder Add and cook until soft. 7 cups water (or preservative free broth) 2 tablespoons all natural seasoned vegetable salt 1 bay
leaf
Add and bring to boil –
reduce heat and simmer for 20-25 minutes until quinoa is cooked.
1 lb. “left-over” turkey - cubed ½ cup fresh green beans 2
tbls. Bragg Liquid Aminos dash lime juice
Add beans and Bragg’s and simmer for
an additional 5 minutes. Serve with a dash of lime juice. Recipe makes four servings.
