3 cupsCooked turkey
4 large Carrots chopped
1 pound Brussels
4 celery Stocks
1 Onion chopped
Fresh thyme
Cherry tomatoes
1 can Corn
1 can white beans
1 cup Quinoa cooked
Vegetable stock 6 cups
First on a sheet pan cut up veggies and place on pan (Brussels, carrots, onions, tomatoes, and celery) drizzle with olive oil, thyme and salt and pepper. Bake at 375 for 15-20 minutes until brown and are starting to soften. In a pot add turkey, vegetable stock, corn and beans. Bring to a boil and add roasted veggies. Boil on high for 4-6 minutes and the. Reduce heat and simmer for 15 minutes. Add quinoa and salt and pepper to taste. Serve hot enjoy!
