In soup pot, heat oil over medium-high heat. Add 1/2 cup of the onions and the habanero peppers (avoid breathing the fumes) and saute, stirring frequently, until onion is translucent, about 4 minutes. Add ground turkey and stir to break up into small pieces; cook and stir frequently until turkey has all turned white on outside, about 5 minutes. Add quinoa and stir to thoroughly mix in. Add remaining ingredients and stir to mix thoroughly. Cover the pot, reduce heat to medium-low, and let cook for 15-20 minutes, stirring frequently. Serve with remaining onion and optional cheese and sour cream as toppings.
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|Serving Size: 1 Serving (635g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 303 (39%)|
|Amt Per Serving||% DV|
|Total Fat 33.7g||45 %|
|Saturated Fat 16.5g||82 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 115.1mg||35 %|
|Sodium 1114.6mg||38 %|
|Potassium 1277.6mg||34 %|
|Total Carbohydrate 71.1g||21 %|
|Dietary Fiber 14.7g||59 %|
|Sugars, other 56.4g|
|Protein 47.6g||68 %|
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Calories per serving: 775
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