Ground Turkey Quinoa Casserole

This Ground Turkey Quinoa Casserole is a budget friendly crowd pleaser. Perfect for using up leftover quinoa, or to freeze or make ahead.

Some of our other quinoa favorites include this quinoa skillet, black bean quinoa casserole and spinach artichoke quinoa casserole.

Ground Turkey Casserole

What’s not to love about this ground turkey quinoa casserole?!

It’s full of juicy seasoned ground turkey, leafy green spinach and the right amount of cheesy goodness. Not to mention, it is made with the queen of grains, quinoa! Need less carbs? Try this ground turkey and zucchini skillet instead.

I love that this turkey casserole recipe can be made ahead of time and just popped into the oven for a quick dinner on a busy weeknight.

Leftovers can be easily refrigerated and reheated. And I swear, casserole tastes even better the next day, try parmesan pumpkin quinoa with spinach, too!

Ingredients for Ground Turkey Quinoa Casserole

• Quinoa: You can use white or tri-colour quinoa. No need to rinse as it usually comes pre-washed and rinsing quinoa in a colander is hard.
• Ground turkey: You can substitute with ground chicken, pork, beef or buffalo. I have also used ground venison.
• Vegetables: Baby spinach, onion, garlic. You can also replace the spinach with broccoli, green peas or any other green vegetable.
• Seasonings: Dried basil and thyme, salt and pepper.
• Tomato sauce: I use low sodium. No sodium will work too, add more salt.
• Cheese: Mozzarella or cheddar cheese.
• Oil: Avocado or extra virgin olive oil.
• Breadcrumbs: I recommend whole wheat breadcrumbs for more nutrition but any kind work.

How to Make Ground Turkey Casserole

There is a full recipe card below.

• Cook quinoa: As per package instructions, but undercooking by ~ 4 minutes. So think about 8 minutes of cooking time.
• Sauté ground turkey: In a large non-stick skillet on medium heat for 5 minutes. Make sure to break the meat into pieces with a spatula while stirring.
• Pan fry herbs: You want to pan fry dried herbs in a bit of oil. This helps release their flavors.
• Add vegetables: Afterwards, add garlic and onions, and cook until translucent and fragrant. Then throw in handfuls of spinach while stirring.
• Combine: Mix everything together in a giant bowl, dump into a 9″ x 13″ baking dish and level (do not press or tap). Sprinkle with more cheese.
• Bake: Uncovered for 25 minutes at 375 degrees F. Garnish with diced tomatoes and green onions and serve hot.

Variations and FAQs

• Quinoa: Can be white or tri-colour. Red quinoa is too hearty and might be overpowering in a casserole.
• Greens: Instead of spinach you can use chopped kale with ribs removed. Also swiss chard would be great.
• What are yellow and red veggies on top? I get asked this question all the time. They are finely diced tomatoes and bell pepper just for pretty photos. They are not necessary, just quinoa casserole is not the most appetizing looking dish but definitely delicious.
• Other veggies: Diced sweet potato, brussels sprouts, bell pepper, broccoli or cauliflower would work instead of spinach as well.
• Canned tomato products: If you don’t have tomato sauce, diced tomatoes, passata or crushed tomatoes will work. Even pasta sauce will work, just use less salt then.
• Cheese: Feel free to use a combination of different cheese you have on hand. Some Parmesan would add sharpness and dairy free cheese is fine if that’s what you are used to.

How to Store, Freeze and Make Ahead

Store: Ground turkey quinoa casserole can be refrigerated in an airtight container for up to 3 days.

Freeze: This casserole is perfect for freezing. Simply assemble the casserole. Then tightly wrap the uncooked casserole with plastic, followed by foil, and freeze for up to 3 months. When you are ready to dig in, thaw it the fridge overnight and bake as per instructions + an extra 15 minutes. Remember to remove the plastic wrap prior to baking!

Make ahead: It is so easy to make this casserole ahead of time. Assemble the casserole as per recipe instructions. Then just cover the uncooked casserole and refrigerate for up to 24 hours. It will still taste so fresh. Bake as per instructions.

More Ground Turkey Recipes to Try

• Turkey pasta bake
• Healthy Mexican casserole
• Ground turkey and broccoli pasta
• Ground turkey and potatoes
• Mediterranean ground turkey stew

You might also love these 45 ground turkey recipes!

Ground Turkey Quinoa Casserole

This Healthy Ground Turkey Casserole is a budget friendly crowd pleaser. Perfect to use up leftover quinoa, freeze and make ahead.

4.88 from 77 votes

Servings 8 servings

Calories 523

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Print Recipe Save RecipeSaved Recipe Rate Recipe

Ingredients  

1x2x3x

• ▢ 2 cups uncooked quinoa
• ▢ 2 lbs ground turkey
• ▢ 1 medium onion finely chopped
• ▢ 4 large garlic cloves grated
• ▢ 11 oz package baby spinach
• ▢ 14 oz can tomato sauce I used low sodium
• ▢ 1/2 cup whole wheat bread crumbs
• ▢ 3 cups cheddar or mozzarella cheese shredded
• ▢ 2 tsp basil dried
• ▢ 1/4 tsp thyme dried
• ▢ 1/2 tsp salt
• ▢ Ground black pepper to taste
• ▢ 1 tbsp avocado oil or coconut oil
• ▢ Cooking spray I use Misto
• ▢ Green onions and diced tomatoes for garnish (optional)

Instructions 

• Cook quinoa as per package instructions undercooking by 4 minutes, see how to cook quinoa tutorial. Transfer to a large mixing bowl. Preheat oven to 375 F degrees and spray 9 x 13 baking dish with cooking spray. Set aside.
• Preheat large non-stick skillet on medium heat and add ground turkey. Saute for 5 minutes, breaking into pieces with spatula while stirring. Transfer to the bowl with quinoa.
• Return skillet to medium heat and swirl 1 tbsp of oil to coat. Add dried basil and thyme, saute for 30 seconds, stirring constantly. Add garlic and onion, saute until golden brown.
• Add spinach in batches while stirring, and cook until it's wilted. Transfer to a bowl with quinoa and turkey, along with tomato sauce, bread crumbs, 2 cups of cheese, salt and ground pepper. Stir just enough to combine.
• Transfer mixture into a baking dish, sprinkle with remaining 1 cup of cheese and bake uncovered for 25 minutes.
• Cut into 8 pieces. Serve immediately garnished with tomatoes and green onions, no need to let casserole cool down.

Notes

• Store: Refrigerate in an airtight container for up to 3 days.
• Freeze: Up to 3 months.
• Freezer meal: Assemble casserole. Tightly wrap the uncooked casserole with plastic, followed by foil, and freeze for up to 3 months. When you are ready to dig in, thaw in the fridge overnight and bake as per instructions + an extra 15 minutes. Remember to remove the plastic wrap prior to baking!
• Make ahead: Assemble the casserole as per recipe instructions. Then just cover the uncooked casserole and refrigerate for up to 24 hours. It will still taste so fresh. Bake as per instructions.
• Quinoa: Can be white or tri-colour. Red quinoa is too hearty and might be overpowering in a casserole.
• Greens: Instead of spinach you can use chopped kale with ribs removed or swiss chard.
• What are yellow and red veggies on top? They are finely diced tomatoes and bell pepper just for pretty photos. They are not necessary, just quinoa casserole is not the most appetizing looking dish but definitely delicious.
• Other veggies: Diced sweet potato, brussels sprouts, bell pepper, broccoli or cauliflower would work instead of spinach as well.
• Canned tomato products: If you don’t have tomato sauce, diced tomatoes, passata or crushed tomatoes will work. Even pasta sauce will work, just use less salt then.
• Cheese: Feel free to use a combination of different cheese you have on hand.

Nutrition

Serving: 1slice | Calories: 523kcal | Carbohydrates: 39g | Protein: 46g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 107mg | Sodium: 624mg | Fiber: 6g | Sugar: 3g

Course: Casserole

Cuisine: American Ukrainian

Author: Olena Osipov

Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!