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In the quest for nutritious and satisfying meals, a veggie-packed turkey and quinoa casserole stands out as a delicious and wholesome option. This dish seamlessly marries the lean protein of ground turkey with the nutrient-dense goodness of quinoa and a vibrant array of vegetables. The result is a comforting meal that not only pleases the palate but fuels your body with essential nutrients. Whether you’re looking for a family-friendly dinner or a meal prep option to keep you energized throughout the week, this casserole is versatile and fulfilling.

Veggie-Packed Turkey and Quinoa Casserole

Discover the deliciousness of a veggie-packed turkey and quinoa casserole that brings both comfort and nutrition to your table. This wholesome dish combines lean ground turkey with protein-rich quinoa and a colorful mix of vegetables, making it perfect for family dinners or meal prep. Easy to customize and full of essential nutrients, this recipe is a great way to enjoy healthy eating without sacrificing flavor. Dive into this nutritious casserole and elevate your cooking game!
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Ingredients
  

1 lb ground turkey

1 cup quinoa, rinsed

2 cups low-sodium chicken broth

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 zucchini, diced

1 cup kale, chopped (or spinach)

1 cup diced tomatoes (canned or fresh)

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon dried oregano

Salt and pepper to taste

1 cup shredded mozzarella cheese (optional for topping)

Fresh parsley for garnish (optional)

Instructions
 

Preheat the oven to 375°F (190°C).

    Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.

      Sauté the vegetables: In a large skillet over medium heat, add a drizzle of olive oil. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes. Add the red bell pepper and zucchini, stirring until they begin to soften, around 3-5 minutes.

        Add ground turkey: Push the veggies to one side of the skillet and add the ground turkey. Cook, breaking it apart with a spatula, until it's browned and fully cooked, about 5-7 minutes.

          Mix it up: Stir in the chopped kale (or spinach), diced tomatoes, chili powder, smoked paprika, oregano, and cooked quinoa. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the greens are wilted and everything is well combined.

            Transfer to casserole dish: Pour the turkey and quinoa mixture into a greased 9x13 inch casserole dish. If desired, sprinkle the shredded mozzarella cheese evenly over the top.

              Bake in the preheated oven for about 20-25 minutes, until the cheese is bubbly and golden (if using).

                Garnish and serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

                  Prep Time, Total Time, Servings: 15 min | 45 min | 6 servings