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  • Serves 4 (4.9 lb)
  • Ready in 40M
Caprese Quinoa Casserole

Ingredients

  • 2 c. cooked quinoa 2 c. cooked quinoa
  • 16 oz. ground turkey 16 oz. ground turkey
  • 4 Roma tomatoes, sliced 4 Roma tomatoes, sliced
  • 8 oz. frozen spinach, thawed and squeezed dry 8 oz. frozen spinach, thawed and squeezed dry
  • 8 oz. fresh mozzarella, sliced or cubed (use 2% milk cheese to lighten it up) 8 oz. fresh mozzarella, sliced or cubed (use 2% milk cheese to lighten it up)
  • ½ sweet onion, diced ½ sweet onion, diced
  • ½ c. grated parmesan, divided ½ c. grated parmesan, divided
  • ¼ c. white wine (you can substitute chicken broth) ¼ c. white wine (you can substitute chicken broth)
  • 2 tsp. olive oil 2 tsp. olive oil
  • 2 cloves garlic, minced or crushed 2 cloves garlic, minced or crushed
  • ½ tsp. kosher salt ½ tsp. kosher salt
  • handful of basil leaves, sliced thin or minced (I used freeze-dried basil this time) handful of basil leaves, sliced thin or minced (I used freeze-dried basil this time)

Optional

  • red pepper flakes to taste (optional) red pepper flakes to taste (optional)

Nutritional values
Per serving (1.2 lb)

% Daily Values*
  • Total fat 39.2g 50%
  • Saturated fat 16.2g 81%
  • Protein 62.6g 125%
  • Salt 1,299.8mg 57%
  • Total carbs 42.6g 15%
  • Fiber, total dietary 7.1g 25%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on wearychef.com
Caprese Quinoa Casserole on wearychef.com
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