1 bunch celery
1 yellow onion
1 clove garlic
1 bunch curly parsley
2 Tablespoons olive oil
2 cups white quinoa (rinsed well)
3 "chicken" flavored buillion cubes
1 can "supeme turkey gravy" powder
6 cups Water
Sea salt and black pepper (to taste)
Begin by prepping carrots and celery by cleaning thoroughly and chopping into bite sized chunks, set aside. Peel and finely mince onion and garlic, set aside.
Clean and chop parsley, set aside. Rinse quinoa thoroughly in a fine mesh strainer, set aside.
In a large pot (stainless steel if possible) heat oil on medium heat. Add carrots, celery and onion. Saute for about 5 minutes, stirring occasionally. Add zucchuni and garlic and continue stirring to incorporate. Now add all seasonings, bouillion cubes and rinsed quinoa. Add water 1 cup at a time and continue stirring to bring to a gentle boil. Turn burner down to lowest heat, cover and cook for 15 minutes. Remove from heat, add chopped parsely, stir once more, cover and allow to sit for another 10 minutes. Now stir once more and taste test for seasoning level. Scoop out mixture into a lightly oiled casserole dish. Serve immediately or refrigerate and reheat in a 350 degree F oven in a covered casserole dish.