Best Turkey And Quinoa Casserole Recipes

TURKEY AND QUINOA CASSEROLE image

Yield 8

Number Of Ingredients 14

4 Cups stock (vegetable, turkey or veal)
2 cups Quinoa (350g)
Olive Oil
2 Red Capsicums Chopped
2 Medium Zucchini
2 Cloves Garlic
1 Large onion chopped
2 tablespoons oregano
1/3 cup Lemon Juice
1 small head broccoli
1 cup spinach leaves
2 carrots finely chopped
2 stalks celery finely chopped
600g Turkey breast cut into strips

Steps:

Place stock and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer covered, stirring occasionally, for 10 minutes or until just tender. Remove from heat. Set aside, covered for 10 minutes. Spray a heavy-based saucepan with oil. Heat over medium-high heat. Add capsicum and eggplant. Cook, stirring, for 1 to 2 minutes or until beginning to soften. Cook, covered, for 15 minutes or until softened. Add zucchini, onion and oregano. Toss to combine. Cook, covered, for 5 minutes or until zucchini is tender. Add zucchini mixture and lemon juice to quinoa. Toss to combine. Season with pepper. Sprinkle with oregano.

Cabbage Turkey and Quinoa Casserole image

Provided by Jo Zimny

Categories Casseroles

Time 1h50m

Number Of Ingredients 8

2 c cooked quinoa, cooled
1 lb ground turkey
1 large onion, diced
3 clove garlic, minced
1 tsp paprika
1/4 c fresh parsley
1 large can crushed tomatoes
1/2 large green cabbage, roughly chopped

Steps:

1. In a large bowl, mix together the meat, quinoa, garlic, paprika, parsley and season with salt and pepper.
2. In a deep casserole dish, transfer the mixture and pat down evenly.
3. Top with the copped cabbage
4. Pour crushed tomatoes over the cabbage and spread evenly.
5. Bake in a preheated oven at 375'F for 1.25 hours. This might bubble over so it would be good to have an oven protector on the bottom of your oven. Enjoy!