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
Ingredients
- 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.
I made this today, and it turned out great! I cut the recipe in half for my family of three, and it should last us for just about three days. I will definitely be making this again.
Love this recipe! Our daughter introduced it to us and we’ve been making it ever since! Curious: Have you ever added diced tomatoes to mix? I accidentally opened a can of diced tomatoes instead of sauce and wondered if I should add it along with the sauce or if that would be “gross”?!! What do you think? Thank you!
Hi Teresa. If you mix both sauce and diced tomatoes it will be fine. Diced tomatoes alone would make this dish less creamy and more bland. You know what I mean? You can add diced tomatoes to any soup you make soon.:)
When you say 2 cups dry quinoa that says to me 2 cups of uncooked quinoa. But this makes a ridiculous amount of food, did not fit into a 9×13. Am I reading this wrong?
You are reading it right. You can cut recipe in half or freeze leftovers. Your dish must be not 9×13 or not deep enough. 9×13 is quite a large dish. Haha, this ridiculous amount of food is gone in my house in 1.5 meals. I envy you.:)
I liked this recipe so much that I featured it on my blog! Thank you! 🙂
Thank you very much, Stefanie.:)
Hi there 🙂 I made this recipe tonight…wow that was yummy!!! I thought I bought turkey chop meat..it was chicken, still came out great! Ty Ty Ty
I also follow we and love the fact that you put the points plus values. Plenty leftover and froze some too!!?
Hi Tina. I love ground chicken too. I wish someone would grind my organic chicken or me. Virtually any meat would be great in this recipe!
Question – do you fully cook the ground turkey before adding it to the casserole or does it kind of cook in the oven?
Partially cooked. It will get cooked in the oven.
This is so delicious! I love it more than anything. And I love that it makes enough to freeze portions for my lunches! Thanks for this great idea! ( We love to sprinkle Franks’s hot sauce on top)
Glad to hear. Frank’s is good on anything!!!
Delish!! I added zuccini, brocolli, carrots and green peas. I didn’t have any fresh spinach so I used 2 frozen packs instead. I also doubled the tomato sauce and added 3 cans of diced tomatoes. Very tasty and lots of leftovers!!
Great, anything works! I love leftovers – super handy with 2 kids on hand.
Just made this. SO GOOD.
Only have 1c sauce -am thinking of using an egg for extra binding agent ?
Yes, that should work!