Author Notes
It's your favorite crunchy appetizer bursting with flavor disguised as a healthy dinner! —Kelli @Hungry Hobby
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Ingredients
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3 cups
cooked quinoa
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1/2 piece
chopped red onion
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1 tablespoon
grapeseed oil
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1.25 pounds
ground turkey 99% lean
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1
box (12 ounces) frozen spinach, thawed and drained
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1/4 cup
chopped parsley
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2.75 cups
chicken stock, divided
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3/4 cup
feta
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2
eggs
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3/4 cup
italian blend cheeses
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1-2 tablespoons
garlic
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1 tablespoon
italian seasoning blend
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1/2 teaspoon
white pepper
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1/2 teaspoon
black pepper
Directions
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Preheat oven to 350F. Cook quinoa according to package directions, substituting the water for chicken broth. (1 cup uncooked should make about 3 cups cooked.) Allow quinoa to cool completely before using in casserole.
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Saute red onion in grapeseed oil for 3-4 minutes on medium until translucent. Add in ground turkey and saute until cooked completely (no pink remains).
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In a large bowl combine everything (turkey/onion mix, seasonings, feta, eggs, spinach, parsley, and chicken broth) except four cheese blend.
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Mix well until mixture looks well combined and transfer into a cooking oil sprayed 9x13 baking dish. Smooth and compact it with the back of a large spoon. Sprinkle four cheese blend over the to pof the casserole. Bake at 350F for 40 minutes until casserole is set and it begins to turn golden brown. Turn broiler on and broil for 3-4 minutes to get a nice crunchy crust.
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et sit 15 minutes before serving.
Can be enjoyed as a side dish or full meal.
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