Instructions: Step 1: make the quinoa pilaf
In a small sauce pan, place the 3 cups of water, the 1 1/2 cups quinoa and a salt. Bring the mixture to a boil, lower the heat, stir, cover, and simmer 15 minutes. Meanwhile, chop enough parsley or cilantro to measure 2 tablespoons. Drain any excess water from the cooked quinoa, and stir in the chopped parsley or cilantro, 1 cup corn kernels, 2 tablespoons butter, and black pepper. Cover the pilaf and keep warm.

Step 2: while the quinoa cooks, make the soup In a medium saucepan, bring the 6 cups low-sodium chicken broth boil. Remove the stems from the 5 shitakes, slice them thinly, and add them to the chicken broth. Lower the heat, cover, and simmer until the mushrooms are tender, 3 to 4 minutes.

Finely dice the 1/4 pound prosciutto and coarsely chop the cooked turkey. Add it to the soup with the 1 1/2 cups frozen peas and diced turkey, and simmer to heat through, about 2 minutes. Season with salt and freshly ground black pepper.

Step 3: serve
Ladle the soup into heated bowls and place on the table. Fluff the quinoa pilaf with a fork and season with additional salt and pepper, if necessary. Turn the pilaf out into a serving bowl and place on the table.

NOTES : Kristin notes: Im sure Id omit the butter and use butter buds if I needed the butter flavor. This falls within the 30% fat guidelines but its not exactly diet food.

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