Elated Recipes

Turquinoavocado Stew

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Not many recipes on this site have meat, but this is one I developed in grad school to make use of the two $9 loss-leader turkeys I would buy every Thanksgiving. I could make several giant batches with one Turkey, plus all the required broth. Nowadays since in Australia turkey is unavailable or really expensive, I use a Costco rotisserie chicken instead, which works just as well. Plaintext version.


Note that the ratios and types of vegetables is of course flexible and subject to taste.


You can, if you want, use chicken bouillon cubes instead of broth. But to make delicious fresh broth, put all the bones from the turkey or chicken in a pot with the ends of the carrots and celery that you'll use in the actual soup, plus a bit of salt. Boil and then simmer on low heat for a few hours. Keep everything covered with water.


To the broth, add the celery, carrots, green onions, corn, peas, snow peas, mushrooms, and chicken. Boil and let simmer for about 15 minutes. At this point it should look like a fairly normal chicken and vegetable soup, like this:

Now add the quinoa, diced avocado, salt and habanero garlic pepper, and simmer for 20 minutes. This is what turns your normal chicken soup into a delicious hearty stew. The quinoa will absorb a lot of the liquid and add a more substantial element to all the vegetables, and the avocados will somewhat break down into the broth, but leave some chunks in the soup as well. The result is a thick green stew, as shown above.


Serve hot. Makes great leftovers.