Okay, let me just tell you- this recipe may seem pretty basic, but it is oh so delicious! You have to make it right this second… alright, maybe not this second, but the next time you are looking for a dinner recipe 😉 The flavors mixed together so well and the red pepper gives just the right amount of spice. This recipe makes about six, 1-cup servings- and if you have leftovers, it’s even better the next day as lunch, trust me! Here’s the recipe for my Turkey, Spinach and Quinoa Casserole. I hope you love it as much as I do!
- 1 cup quinoa
- 1.25 pounds ground turkey
- Half of an onion, chopped
- 4 cloves of garlic, minced
- 5 large handfuls of baby spinach
- 1 cup tomato sauce
- 1/2 cup breadcrumbs
- 1.5 cups low fat shredded cheddar cheese
- 1 teaspoon italian seasoning
- 1 teaspoon red pepper flakes
- Salt to taste
Preheat your oven to 375 Degrees. Prepare your casserole dish/baking dish by spraying with cooking spray.
Cook your quinoa using the ratio of 1 cup quinoa to 1.5 cups water. Undercook the quinoa by 3 minutes from time mentioned on package- don’t worry it will cook up more in the oven! Once done, move quinoa to a large mixing bowl
Heat a large skillet on medium-high. Break your turkey into pieces and brown in skillet. Brown for about 4-6 minutes depending on your heat. Drain meat, remove from skillet and add to bowl with quinoa.
Using the same skillet, spray with cooking spray and re-heat. Add garlic and onions and saute until fragrant, being careful not to burn (this will be quick!). Next add baby spinach and saute until wilted. Remove from heat and add garlic, onions and baby spinach to mixing bowl.
Add the tomato sauce, breadcrumbs, 1 cup of cheese, italian seasoning and red pepper flakes. Stir all the ingredients together until well combined.
Move the mixture to your baking dish and cook uncovered for 18 minutes.
After 18 minutes, remove from oven and cover with remaining half cup of cheese. Return to oven to cook for final 5-7 minutes (or until cheese is melted).