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Slow Cooker Harvest Quinoa and Mushroom Stew with Turkey
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound ground turkey
  • 8 ounces cremini mushrooms, sliced
  • 1 cup quinoa, rinsed
  • 2 cups cubed butternut squash
  • 2 carrots, diced
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 2 cups chopped kale
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat a large skillet over medium heat and cook the ground turkey until it is no longer pink, breaking it up with a spoon as it browns. Transfer the cooked turkey to the slow cooker.
  • Add the sliced mushrooms, rinsed quinoa, cubed butternut squash, diced carrots, chopped onion, and minced garlic to the slow cooker.
  • Pour in the chicken broth and stir in the dried thyme, dried rosemary, salt, and black pepper.
  • Cover and cook on low for 6 to 7 hours until the vegetables are tender and the quinoa is fully cooked.
  • Stir in the chopped kale during the last 15 minutes of cooking so it softens but keeps its color.
  • Ladle the stew into bowls and top each serving with chopped fresh parsley.

Notes

Rinse the quinoa well before adding it so the finished stew stays light instead of bitter. If you prefer a thicker texture, mash a few pieces of squash against the side of the pot before stirring in the kale. Leftovers reheat gently on the stovetop with a splash of broth to loosen them up.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet