Ingredients
For the Festive Broth
- Turkey carcass or leftover bones
- 1 celery stick
- 1 carrot (optional for sweetness, 80g)
- 1 bay leaf
- 1 sprig rosemary
- 2 sprigs thyme
- 4 whole cloves
- 6–8 whole peppercorns
- 1 tbsp apple cider vinegar
- 2–2.5 litres filtered water For the Bowl
- 170g quinoa (raw weight)
- 150–200g chard or spinach
- 20g fresh ginger, grated
- 40g fresh or frozen cranberries
- Juice of ½ lemon
- Salt
Method
- Make the Broth
- Place turkey bones in a large pot.
- Add celery, carrot, herbs, cloves, peppercorns and ACV.
- Cover with filtered water.
- Simmer gently for 3–4 hours , skimming occasionally.
- Strain and keep warm.
- Cook the Quinoa
- Rinse quinoa well.
- Simmer in 350ml water for 12–15 minutes until fluffy.
- Assemble the Bowl
- Warm broth and add grated ginger and cranberries. Simmer 5 minutes.
- Add chard/spinach and cook until just wilted.
- Season generously with sea salt and lemon juice.
- Serve
- Divide quinoa between bowls and spoon the festive broth and greens over the top.
