1/2teaspoonfresh thyme(about 3 sprigs fresh) or 1/4 tsp dried
1teaspoonfresh rosemaryminced (about 2 sprigs) or 1/2 tsp dried
Heat oil in a large soup pot over medium-high heat. Add onions, carrots, and celery. Sauté until tender, about 7 minutes. Stir in garlic and flour, and completely coat vegetables in flour.
Slowly whisk in 1 cup of chicken broth (or water). Make sure the flour is completely incorporated and there are no lumps. Stir in remaining chicken broth & water.
Reduce heat to medium-low and stir in quinoa, paprika, cayenne pepper, and parsley. Cover and simmer for 10 minutes, stirring occasionally.
Stir in remaining ingredients, and simmer partially covered for at least 20-30 minutes. Taste and add any additional seasoning as needed. Enjoy!
*If you are using dried rosemary and thyme, add with the quinoa.*Makes about 8-10 cups*Use gluten-free flour or omit flour and whisk together 2 tablespoons cornstarch with 1/4 cup cold water to add with the turkey.
Recipe from Living Well Kitchen https://blog.memeinge.com/leftover-turkey-and-quinoa-soup/