Tender Turkey & Veggie Quinoa Casserole
Quinoa, although oftentimes mistaken for a grain, is actually a relative of leafy green vegetables like spinach and Swiss chard. Quinoa (pronounced keen-wa), is a protein rich seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.
Look for quinoa in the rice and pasta section of your supermarket. If you can’t find it there, you’ll find it at a health food store or online. We’ve been hearing more about this “gold of the Incas” due to the increased awareness of problems with wheat allergies and tolerance.
Substitute jalepeno peppers for the green chilies if you prefer a little more kick to your recipes.
1 1/2 C of quinoa grain
2 C of chicken broth
1 t ground cumin
1 1/2 lb. turkey tenderloin
1/4 t of salt
2 scallions, sliced
2 mild green chilies, stemmed, seeded and chopped
1 squash, halved lengthwise and sliced
2 C of fresh spinach leaves, roughly chopped
1 red bell pepper, cored, seeded and sliced
1 C of salsa
Preheat your oven to 450 degrees.
Spray a cast iron Dutch oven with cooking spray.
Pour the quinoa into the prepared pot.
Add the chicken broth and cumin and stir until the cumin is dissolved.
Place the turkey into the pot and sprinkle with salt.
Add the scallions and green chilies.
Layer the squash into the pot.
Spread the spinach leaves over the squash.
Scatter the bell pepper slices over the spinach.
Spread the salsa out evenly over the top.
Cover and bake 30 minutes or until the vegetables are fork tender.
Makes 4 servings