Turkey Sweet Potato Quinoa Bake

Ingredients

• Oven
• Large skillet
• 9x13" baking dish
• Wire cooling rack
• 1 C uncooked quinoa, rinsed + reduced-sodium chicken broth needed for cooking
• 1 tbsp olive oil
• 2 C cubed raw sweet potato
• 1 small yellow or white onion, chopped
• 1 medium-large green bell pepper, chopped
• 2 cloves garlic, minced
• 3 C baby spinach leaves
• 2 C shredded turkey (white or dark meat)
• 1 C reduced-sodium chicken or vegetable broth
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 C shredded mozzarella cheese, divided
• 1 C shredded cheddar cheese
• 2 tbsp fresh parsley, for garnish
• Prepare quinoa according to package instructions using low-sodium chicken broth in place of the water. Fluff with a fork and transfer to a large, heat-safe bowl. Set aside.
• Preheat oven to 350 degrees F.
• Heat olive oil in a large skillet over medium heat. Add sweet potato, onion, and bell pepper. Cook until bell pepper is softened and onion is translucent, about 7-9 minutes. Stir occasionally.
• Stir in spinach and garlic and cook for an additional 2-3 minutes, or until spinach is wilted. Transfer vegetable mixture to bowl with quinoa.
• Stir in shredded turkey, chicken broth, salt, pepper, and 1 cup shredded mozzarella cheese.
• Spread mixture into a 9x13 inch baking dish. Bake for 25 minutes.
• Remove from oven to a wire rack and allow to cool for 10-15 minutes before serving. Sprinkle with parsley, and serve.
• Store leftovers in the refrigerator.
• If you want to add a little spice to the quinoa bake, chop up a jalapeno, and stir it in with the sweet potato, onion, and bell pepper in the skillet.
• If you go to reheat your leftovers and notice that it looks a little dry, sprinkle it with a bit of broth before reheating.
• Have leftover sweet corn? You can add that into the bake for a little extra flavor.
• Allow one (1) pound of turkey per person for a fresh or frozen bird.
• Allow approximately 24 hours for every 4-5 pounds of bird weight for thawing in the refrigerator.
• Let a turkey stand for 20 minutes after removing from oven before carving to allow juices to set.
• Reheat leftover turkey to 165 degrees Fahrenheit before serving, and enjoy leftovers within 3-4 days.