Turkey Sweet Potato Quinoa Bake
Serves: 6-8
  • 1 C uncooked quinoa, rinsed + reduced-sodium chicken broth needed for cooking
  • 1 tbsp olive oil
  • 2 C cubed raw sweet potato
  • 1 small yellow or white onion, chopped
  • 1 medium-large green bell pepper, chopped
  • 2 cloves garlic, minced
  • 3 C baby spinach leaves
  • 2 C shredded turkey (white or dark meat)
  • 1 C reduced-sodium chicken or vegetable broth
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 C shredded mozzarella cheese, divided
  • 1 C shredded cheddar cheese
  • 2 tbsp fresh parsley, for garnish
  1. Prepare quinoa according to package instructions using low-sodium chicken broth in place of the water. Fluff with a fork and transfer to a large, heat-safe bowl. Set aside.
  2. Preheat oven to 350 degrees F.
  3. Heat olive oil in a large skillet over medium heat. Add sweet potato, onion, and bell pepper. Cook until bell pepper is softened and onion is translucent, about 7-9 minutes. Stir occasionally.
  4. Stir in spinach and garlic and cook for an additional 2-3 minutes, or until spinach is wilted. Transfer vegetable mixture to bowl with quinoa.
  5. Stir in shredded turkey, chicken broth, salt, pepper, and 1 cup shredded mozzarella cheese.
  6. Spread mixture into a 9x13 inch baking dish. Bake for 25 minutes.
  7. Carefully remove from oven. Top with remaining 1 cup shredded mozzarella cheese and shredded cheddar cheese. Return to oven and bake for an additional 20-25 minutes, or until cheese is starting to brown and edges are bubbling.
  8. Remove from oven to a wire rack and allow to cool for 10-15 minutes before serving. Sprinkle with parsley, and serve.
  9. Store leftovers in the refrigerator.
Recipe by A Kitchen Addiction at https://www.a-kitchen-addiction.com/turkey-sweet-potato-quinoa-bake/