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Indulging in a wholesome, flavorful meal doesn't have to be complicated. This Savory Turkey and Quinoa Casserole Delight combines lean ground turkey with protein-packed quinoa and a colorful medley of vegetables, making it a nutritious choice for families and individuals alike. Perfect for weeknight dinners or meal prep, this recipe is not only easy to follow but also delivers on taste, ensuring everyone at the table will be satisfied.

Savory Turkey and Quinoa Casserole Delight

Looking for an easy weeknight dinner that the whole family will love? This Savory Turkey and Quinoa Casserole Delight is your answer! With lean ground turkey, protein-packed quinoa, and vibrant vegetables, this comforting dish is not only nutritious but also full of flavor. Its quick to prepare and perfect for meal prep, making it an ideal choice for busy nights. Save this recipe for later and bring warmth to your table tonight!
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Ingredients
  

1 lb ground turkey

1 cup quinoa, rinsed and drained

2 cups chicken broth

1 medium onion, finely diced

2 cloves garlic, minced

1 red bell pepper, diced

1 cup frozen mixed vegetables (such as peas, carrots, and corn)

1 can (14 oz) diced tomatoes, drained

1 teaspoon dried Italian herbs (blend of oregano, basil, and thyme)

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 cup shredded cheddar cheese

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C), ensuring it’s ready for baking.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring the mixture to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and set aside.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely diced onion, bell pepper, and minced garlic to the skillet. Sauté the vegetables for about 5 minutes, or until the onion is translucent and fragrant.

        Cook the Turkey: Add the ground turkey to the skillet with the sautéed vegetables. Use a spatula to break the turkey into smaller pieces. Cook for 7-8 minutes, stirring occasionally, until the turkey is browned and no longer pink. Season the mixture with salt, freshly ground black pepper, dried Italian herbs, and smoked paprika for added flavor.

          Combine Ingredients: With the turkey mixture cooked through, stir in the prepared quinoa, frozen mixed vegetables, and drained diced tomatoes. Make sure to mix all the ingredients thoroughly until evenly combined.

            Transfer to Baking Dish: Grease a 9x13 inch casserole dish with cooking spray or a little olive oil. Pour the turkey and quinoa mixture into the dish, spreading it out evenly across the bottom.

              Add Cheese: Generously sprinkle the shredded cheddar cheese evenly over the top of the casserole, letting it cover all the filling.

                Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

                  Garnish and Serve: After baking, remove the casserole from the oven and let it sit for a few minutes to cool slightly. Before serving, garnish with freshly chopped parsley for a touch of color and freshness.

                    Prep Time, Total Time, Servings: Prep – 15 mins | Cook – 35 mins | Total – 50 mins | Serves 6