Turquinoavocado Stew
====================

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.


Ingredients:
------------

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

  - Approximately 1.5-2 liters of turkey broth (see below)
  - 1.5 cups chopped celery
  - 1.5 cup chopped carrots
  - 1 bunch (~8) chopped green onions
  - two cans of corn kernels
  - 1.5 cups frozen peas
  - 1.5 cups chopped snow peas or snap peas
  - 2 cups chopped mushrooms
  - 1 kg chopped turkey, or 1 rotisserie chicken, deboned and chopped
  - 1.5 cups quinoa
  - 3 large ripe avocados, diced
  - Salt to taste
  - 1 tbsp (or more to taste) habanero garlic pepper (available from
    https://smile.amazon.com/World-Spice-Merchants-Habanero-Garlic/dp/B0161WEMJA),
	or alternatively, 1.5 tsp black pepper and 1.5 tsp of chili flakes


Broth
-----

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.


Preparation
-----------

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.

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.


Serving
-------

Serve hot. Makes great leftovers.