Turkey and Quinoa Soup

Left over turkey meat
8 ounces white meat
3-4 ounces dark meat
1/2 package of bacon cooked, crumbled (optional)
2 Ribs of celery chopped
2 carrots diced
1 small onion, chopped
Minced garlic cloves
I can of diced tomatoes (14 ounces)
1/4 cup dry Quinoa, toasted
1 cup chicken broth
3 tsp of Better than boullion soup base
4-6 cups of cold water

I added the bacon for flavor. You could eliminate the bacon and and add a bit of smoke flavoring if desired.

With all ingredients chopped and ready to go, add your quinoa to the soup pot and lightly toast the quinoa over medim high heat until slightly brown. Add the remaining ingredients making sure to crumble the bacon into small pieces (it's just for a slightly smoky flavor and can be omitted if desired). Bring the pot to a full boil and stir well. Reduce to a low heat an allow to flavors to meld.

Serving Size: Makes about 10 servings at 2 cups each

Number of Servings: 10

Recipe submitted by SparkPeople user WANNABESKINNYME.