Peppery Turkey Stew

Adapted from The Healthy Slow Cooker by Judith Finlayson.

This was my first experience with quinoa, and it was pretty much delicious. A side note, I used peppers I froze from over the summer and did not have roasted reds, and this came out excellent, even with the omission.

Its not necessary to cook the onions and everything up before making this, but it seems to make the onions more flavorful.

1 tbsp olive oil
2 onions, chopped
9 cloves garlic (or less to taste)
2 tsp dried oregano leaves
1/2 tsp cracked black peppercorns
3 cups chicken or turkey stock
1 can (28 oz) diced tomatoes
salt to taste (I find this isn't necessary if you use canned stock)
1 lb turkey breast, cubed
2 tsp paprika
1 jalapeno, chopped
2 green bell peppers (I used a combo of red and yellow 'cause that's what I had)
1 roasted red bell pepper, optional
3 c water
1 1/2 c quinoa

In a skillet heat oil. Add onions and saute until soft, about three minutes.

Add garlic, peppercorns (I crushed my own with the side of a knife to make them 'cracked') and oregano and cook another minute.

Add the stock and the tomatoes (with juice). Cook until boiling and transfer to slow cooker.

At this point, you can put this in the fridge, if you are prepping the night before.

Add the turkey to the crockpot and stir well. Cover and cook on low for 6 hours or high for 3, until turkey is cooked through and tender.

Dissolve the paprika in 2 tbsp cold water. Add to the crock along with the bell peppers, jalapeno peppers and roasted reds (if using). Cover and cook on high for 30 minutes, or until peppers are tender (this took me about 45 mins).

While this is cooking, put the water on to boil. Add the quinoa in a steady stream (to prevent clumping) and return to a boil. Boil about 15 minutes, or until liquid is dissolved.

When the peppers are tender, add quinoa to the crockpot and stir well. Serve immediately.

This recipe made about 12 1 cup servings and freezes well.