Ingredients:

1 tablespoon olive oil

2 onions, finely chopped

4 cloves garlic, minced

2 teaspoons dried oregano, crumbled

1/2 teaspoon cracked black peppercorns

1 cup dry white wine

1 14-ounce can diced tomatoes, including juice

2 cups chicken or turkey stock

1 1/2 pounds bone-in turkey breast, skin removed, cut into 1/2-inch cubes

2 teaspoons sweet paprika, dissolved in 2 tablespoons water

1 jalapeno pepper, finely chopped

2 green bell peppers, diced

1 roasted red bell pepper, diced

3 cups water

1 1/2 cups quinoa, rinsed

Sea salt (optional)

 

Directions:

1. In a skillet, heat oil over medium heat. Add onions and cook, stirring until softened, about 3 minutes. Add garlic, oregano and peppercorns and cook, stirring, for 1 minute. Add white wine and tomatoes with juice and bring to a boil.

 

2. Transfer to slow cooker stoneware. Add chicken stock and stir well. Season to taste with salt, if using. Add turkey and stir well. Cover and cook on low for 6 hours or on high for 3 hours, until turkey is tender.

 

3. Add paprika solution, jalapeno pepper, bell peppers, and roasted red pepper to slow cooker stoneware and stir well. Cover and cook on high for 30 minutes, until peppers are tender.

 

4. Meanwhile, in a pot, bring water to a boil. Add quinoa in a steady stream, stirring to prevent lumps from forming, and return to a boil. Cover, reduce heat to low and simmer until tender and liquid is absorbed, about 15 minutes. Set aside.

 

5. When peppers are tender, add cooked quinoa to slow cooker stoneware and stir well. Serve immediately.

 

Variation: Omit the quinoa and serve the stew over hot rice or mashed potatoes.

 

Tip: If you have difficulty digesting grains, soak your quinoa overnight in plenty of water, preferably with a tablespoon of apple cider vinegar. Drain and rinse thoroughly before using. You also can use sprouted quinoa, which is available in natural food stores.

 

Make ahead: Complete step 1. Cover and refrigerate overnight for up to two days. When you’re ready to cook, continue with steps 2 through 5.

 

Makes 8 servings