Ground Turkey Quinoa Casserole
Ingredients
- 1 tablespoon olive oil
- 1/2 medium white onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon Herb and Garlic spice blend
- 2 teaspoons fennel powder *
- 2 teaspoons dried sage
- 1 large zucchini, chopped
- 1 large squash, chopped
- 1 medium eggplant, chopped
-
28oz can no slat added crushed tomatoes
diced tomatoes
- 16oz roasted bell pepper (from a jar)
- 2 cups cooked quinoa
- 2 tablespoons tomato paste *
-
1/4 cup water
Add more water or broth as needed
- pinch of sea salt & pepper to taste
- 1 cup reduced fat mozzarella, shredded
- finely chopped parsley
Steps
Step 1
Cooking the Quinoa
Rinse 1 cup of quinoa thoroughly in a fine mesh strainer to remove bitterness. Combine rinsed quinoa with 2 cups of water in a pot. Now, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Step 2
Sautéing the Ground Turkey
Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for another 30 seconds. Now, add ground turkey, breaking it up with a spatula, and season with Italian herbs, smoked paprika, salt, and pepper. Cook for 6–8 minutes until turkey is browned and fully cooked. Remove from heat.
Step 3
Preparing the Vegetables
In the same skillet, add chopped bell pepper and zucchini. Sauté for 3–4 minutes until just tender. Add baby spinach and stir until wilted (about 1 minute). Mix cooked vegetables into the turkey mixture.
Step 4
Assembling the Casserole
Preheat oven to 375°F (190°C). In a large bowl, combine the cooked quinoa with the turkey and veggie mixture. Stir in half of the shredded cheese. Now, transfer the mixture into a lightly greased 9×13-inch baking dish. Sprinkle the remaining cheese (and Parmesan, if using) evenly on top.
Step 5
Baking Instructions
Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly. And, for a golden finish, broil the casserole for an additional 2–3 minutes, watching closely. Let cool for 5–10 minutes before slicing and serving.