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Ground Turkey Quinoa Casserole

5 from 4 reviews

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

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Casserole
  • Method: Oven
  • Cuisine: American Ukrainian

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

  1. Cook quinoa as per package instructions undercooking by 4 minutes. Transfer to a large mixing bowl. Preheat oven to 375 F degrees and spray 9 x 13 baking dish with cooking spray. Set aside.
  2. 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.
  3. 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.
  4. Transfer mixture into a baking dish, sprinkle with remaining 1 cup of cheese and bake uncovered for 25 minutes. Serve immediately garnished with tomatoes and green onions, no need to let casserole cool down.

Store: Refrigerate in an airtight container for up to 3 days or freeze leftovers for up to 3 months.

Freeze: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions + 15 minutes.

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