Today, when we came to class, Chef Cindy had the base for all of our recipes ready:
2.5 lbs of ground turkey
3 lb of brussel sprouts
1 lb onion
1 lb carrots
1 lb celery
2 cups of quinoa
6 cups of broth
Then we divided into five teams, three or four per group. Each group had a choice to choose their own seasoning.
Here’s what we decided:
We learned that if you use different seasonings, you can make completely different dishes from the same ingredients. We all started out the same. But we ended up with five different quinoas.
Chef Cindy says it’s all in the seasonings!