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.
Even though my hubs didn’t love it that just meant there was more for me! This was so yummy and one of those meals that you feel better after, stronger and healthier (even with the cheese).
Man, this was sooooo good! It’ll get added to the rotation. Any recipe that gets my husband to eat quinoa is a bonus!
There’s just the two of us, so we cut the recipe in half, but still used a 14oz can of the tomato sauce. It was a perfect balance. Looking forward to the leftovers!
Hi Michelle! Sounds like this recipe was a win for you and your husband. Yay!
One of my favorite meals that I’ve made almost every week for six years running.
I haven’t made it yet, but was wondering if you thought it would be okay if I only added 1 cup of cheese to the mix and then maybe .75-1 at most on top. 3 cups of cheese just seems like a lot and given that my husband will probably eat 1/4 of it in one sitting I wouldn’t mind lightening it up a bit 🙂
Sure!!!
I love this recipe! I added chopped bell peppers. The whole family loves it and it is so healthy and made with real food. A keeper for sure!!!
Woohoo! Thanks for sharing your positive feedback Candace!
I made this tonight for our family of 5 and it was a big hit which is hard to do here! I cook with ground turkey often so it was great to find a new recipe.
I am so happy to hear that this was a hit with your family Annette! Don’t forget to check out some of my other ground turkey recipes 🙂
Delicious. Very substantial, good for a crowd, freezes well. I have used Parmesan as part of the cheese mix so cut the overall amount as it has a stronger flavour and substituted crushed tomatoes when i have no tomato sauce.
I feel like a broken record when I type these reviews as i’m always saying the same things about your recipes. It’s to your credit, Olena, I think you are simply a very good cook, your recipes are well-tested and therefore produce consistently excellent results.
Connie! Thank you so much for your positive feedback about my recipes. I am so happy that you are enjoying cooking them!
I’m a firefighter in Georgia, and this is a firehouse (and personal) favorite now! Packed full of protein, good carbs. My wife loves this too, and that’s always a win. 5 stars for taste and ease of cooking! I’ve made it 4 times so far, and it’s in the oven right now. This time I’m trying ground venison (the stores were out of ground turkey because of the 2020 events panic).
Since the stores were out of stock of a lot of the ingredients I needed, I used green peppers instead of spinach, red onion instead of yellow onion, and tomato paste instead of tomato sauce. I’ll let you know how it turned out!
Turned out great!
So happy to hear!
Hi Joseph! It made my day reading that this recipe has become a firehouse favourite! Let me know how it turns out with the venison.
I’ve made this dish several times and I have to say, it has been absolutely delicious and taken my family by surprise with this recipe!
Reading this positive feedback made my day Anthony. So happy your family is enjoying the casserole recipe.
Hi,
What size pan do you use? I was to make a really big casserole ( somewhat larger and deeper than a 9X13.
Thanks!
I use 9 by 13 but you can use larger dish.