Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup uncooked quinoa, rinsed
- 2 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley (for garnish, optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until no longer pink. Drain any excess fat.
- Add onion, garlic, and red bell pepper to the skillet. Cook until vegetables are softened, about 5-7 minutes.
- Stir in rinsed quinoa, chicken broth, diced tomatoes, oregano, basil, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
- Transfer the mixture to a 9×13 inch baking dish.
- Sprinkle with shredded cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the quinoa is fully cooked.
- Garnish with fresh parsley, if desired, before serving.
Notes
- You can substitute ground beef or lamb for ground turkey.
- Feel free to add other vegetables like spinach, zucchini, or mushrooms.
- For a spicier kick, add a pinch of red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg