Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup cooked quinoa
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups leftover turkey, shredded
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 2 cups fresh spinach or kale, chopped
  • Juice of 1 lemon
  • Optional garnishes: fresh parsley, grated Parmesan

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5-7 minutes until softened.
  2. Stir in minced garlic, dried thyme, and oregano; cook for 1-2 minutes until fragrant.
  3. Pour in the broth and bring to a boil. Stir in cooked quinoa; reduce heat and simmer for 15 minutes.
  4. Add shredded turkey to the pot; stir and cook for an additional 5 minutes until heated through.
  5. Stir in chopped spinach or kale; cook until wilted (about 2-3 minutes). Add lemon juice, and season to taste with salt and pepper.
  6. Ladle soup into bowls; garnish with fresh parsley and Parmesan if desired.