Tuesday, September 25, 2012

Fall Vegetable Quinoa Bake {Gluten Free}

We have been experimenting with a few new recipes lately and this one was a hit, the kid's asked for seconds and thirds!  As I was fishing for some dinner ideas a friend suggested we try a blend of ground turkey, quinoa and roasted broccoli adding any seasonings or sauces that we'd like.  Well we tried it, with our own twist, and loved the roasty, toasty fall flavors of this hearty dish that can be a side or stand alone as a main dish.  Throw in whatever veggies you like best and make it your own.  Enjoy!

Recipe: (serves 8)
Ingredients

1 cup quinoa
2 cups water
1/4 teaspoon salt
~1 pound ground turkey
~2 cups raw broccoli florets
2 large sweet potatoes, diced
1 medium butternut squash, peeled, cored and diced
olive oil
1 teaspoon Italian Seasoning
salt and pepper
Parmesan cheese, grated

Directions:  Preheat oven to 425'F.
1. Place quinoa, water and 1/4 teaspoon salt in a small pot and bring to a boil, quickly reduce heat to low and simmer for 12-15 minutes or until all the water is absorbed and the quinoa is fluffy.  Remove from the heat and set aside.
2. In a large saucepan, brown the ground turkey over medium heat, breaking it up into chunks, ~10 minutes or until no longer pink and cooked through.  Set aside.
3. While your turkey and quinoa are cooking, spread all the veggies on a rimmed baking sheet {experiment with any veggies you like}.  Lightly drizzle the veggies with olive oil and Italian Seasoning (or whatever seasoning you like) and bake in a 425'F oven for 15-20 minutes, gently toss {move around} veggies with a spatula a couple times during cooking, until cooked through but not charred.
4. In a baking dish, combine quinoa, turkey and roasted veggies, stir gently to combine.  Place baking dish in 425'F oven for about 5 minutes more.  Season to taste with salt and pepper if desired, serve hot topped with grated Parmesan cheese.

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