Ingredients
Units
Scale
- 2 teaspoons olive oil
- 16 ounces ground turkey
- 1/2 sweet onion diced
- 1/2 teaspoon kosher salt
- red pepper flakes to taste, optional
- 2 cloves garlic minced or crushed
- 8 ounces frozen spinach thawed and squeezed dry
- 1/4 cup white wine you can substitute chicken broth
- 2 cups cooked quinoa
- 1/2 cup grated parmesan divided
- 8 ounces fresh mozzarella sliced or cubed (use 2% milk cheese to lighten it up)
- 4 Roma tomatoes sliced
- handful basil leaves sliced thin or minced (I used freeze-dried basil this time)
Instructions
- If you don’t have leftover quinoa, cook 3/4 c. dry quinoa with 1 1/2 c. water according to package directions. Continue with the rest of the recipe while this cooks.
- Preheat oven to 400 degrees F. Spray a 9 x 13″ baking dish with cooking spray.
- Heat olive oil in a large skillet over medium-high heat. Add turkey, onion, salt, and red pepper flakes. Sauté and crumble meat until turkey is cooked through.
- Add garlic, spinach, and wine or broth. Bring to a simmer, stirring frequently. Stir in cooked quinoa and 1/4 c. parmesan. Reduce heat to medium and cook until heated through.
- Transfer quinoa mixture to prepared baking dish. Arrange slices or cubes of mozzarella over the top, and place tomato slices in an even layer over the cheese. Sprinkle basil over the tomatoes. Drizzle a small amount of olive oil over the tomatoes, and sprinkle remaining 1/4 c. parmesan over the top.
- Bake in preheated oven for 15 minutes or until cheese is melted and tomatoes are thoroughly cooked.
- Prep Time: 10
- Cook Time: 30
- Category: Main Dish