Caprese Turkey Quinoa Casserole
When building the perfect plate, time is always a factor I struggle with. Life is busy, so convenience is key for me. So when I find a recipe that can not only be thrown together quickly but also provide me proteins, veggies and complex carbs all in one meal, I give it a try. This recipe was tested and loved by my entire family (win!). I have to thank Andi Gleeson from the WearyChef, for creating this delicious dish. The only thing I did differently was to use Daiya cheese which is plant-based. Don’t freak out, it is dairy free, soy free and gluten free. And coming from a cheese lover, it is a wonderful substitute. I thought for sure this cheese was going to taste like cardboard, but I was wrong. It was a great compliment to the dish.
Ingredients:
- 2 tsp. olive oil
- 16 oz. ground turkey
- 1/2 sweet onion, diced
- 1/2 tsp. kosher salt
- red pepper flakes, to taste, optional
- 2 cloves garlic, minced or crushed
- 8 oz. frozen spinach, thawed and squeezed dry
- 1/4 c. white wine, you can substitute chicken broth
- 2 c. cooked quinoa
- 1/2 c. grated parmesan, divided
- 8 oz. fresh mozzarella, sliced or cubed (I used the Daiya cheese)
- 4 Roma tomatoes, sliced
- handful basil leaves, sliced thin or minced (I used freeze-dried basil this time)
Instructions:
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