This is one of those super simple casserole recipes that morphs into something different every time I make it….and that’s why I love it so much! I firmly believe that a recipe is more of a guidebook than a rule book. And for all my recipes I share here, I hope you all use them as such as well. Don’t like the spices I used? Swap them out for ones you do like! Different vegetables in season? By all means use whatever is fresh and readily available! Prefer to go vegetarian? Perfect! Leave out the meat, sub in tofu, beans, or whatever other protein source you like. I’ll never know anyway – it’s not like I can actually see into your kitchen! 😜 And even if I could, I’d be your biggest cheerleader – I want you to make meals you and your family will love – ones that they’ll request over and over again! And if you hit upon a particularly fabulous combination of flavors and ingredients then I’d ask you to please share that with me if you would! I love the collaborative effort involved in sharing recipes!
Anyway….today’s recipe could easily be called “I Need to Use This Stuff Before it Goes Bad”. But that’s not very appetizing, is it?!? Somehow Turkey Quinoa Skillet Casserole sounds much more palatable! And who decided casseroles are the black sheep of family dinner time? Personally, I think casseroles are rock stars! They’re simple, they’re convenient, they’re economical, they’re perfectly sneaky ways to get your kids (or husband) to eat vegetables, and they’re delicious! For this recipe I kept it extra easy by baking the casserole in the same pan I pre cooked the ground turkey in….fewer dishes = happier me!
For this particular casserole on this particular day I used ground turkey. I’ve chosen to avoid most red meat, so ground turkey is a great option in casseroles that might typically be made with ground beef. It’s lean and delicious, and I actually prefer it – it’s a much milder flavor which lets all the other flavors shine through! For vegetables I used garlic scapes , mushrooms, tomatoes, zucchini, summer squash, yellow bell pepper, and a small jalapeño – all were lurking in my fridge begging to be used! I pre-cooked the quinoa with chicken stock to give it a little more flavor before adding it to the casserole. Then for seasonings I used salt & pepper, cumin, and oregano, along with a little tomato paste to enhance the tomato flavor. Finally, just before popping it in the oven I sprinkled just a little tease of fresh grated Parmesan cheese!
First thing you’ll want to do is start the quinoa by combining the chicken stock and quinoa in a small saucepan. Bring it to a boil, give it a stir, turn it to low, and simmer 15 minutes until tender and all the stock is absorbed. While the quinoa is cooking, prep your vegetables by dicing the jalapeño into small pieces and slicing garlic scapes into thin rounds. Chop the rest of the vegetables into similar bite sized pieces.
Once the vegetables are prepped it’s time to brown the ground turkey over medium high heat in a large skillet drizzled with a couple teaspoons of olive oil. Stir frequently, breaking up the large chunks of turkey. Cook approximately 5 minutes then toss in the garlic scapes, yellow pepper, and jalapeño. Stir to combine.
After stirring in the peppers and garlic scapes it’s time to add in the zucchini and summer squash.
Then stir in the mushrooms and spices and continue cooking another 10 minutes until turkey is cooked through and vegetables are softened.
Next add in the tomato paste and tomatoes and cook about 5 more minutes.
And finally it’s time to stir in the cooked quinoa!
Finally sprinkle the skillet casserole with the 1/2 cup fresh grated Parmesan cheese and then pop it in a 350 degree oven for about 30 minutes until it’s hot and bubbly and the cheese is slightly browned!
- 20 ounces lean ground turkey
- 1/2 cup uncooked quinoa
- 1 cup chicken stock
- 2 garlic scapes, or 2 tsp chopped garlic
- 2 tsp extra virgin olive oil
- 2 small zucchini, chopped into bite sized pieces
- 2 small summer squash, chopped into bite sized pieces
- 1 1/2 cup mushrooms, diced into bite sized pieces
- 1 large fresh tomato, chopped bite sized
- 1 yellow bell pepper, chopped
- 1 jalapeño, diced
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tsp pepper
- 2 tsp cumin
- 1 1/2 tsp dried oregano
- 1/2 fresh grated Parmesan cheese
- Preheat oven to 350 degrees
- Prepare quinoa by combining it in a small saucepan with the chicken stock. Bring it to a boil, then reduce heat and simmer, covered, 15 minutes or until liquid is absorbed.
- Remove from heat and set aside.
- Meanwhile, drizzle olive oil in large oven proof skillet and brown ground turkey over medium high heat for about 5 minutes.
- Stir in garlic scapes, peppers, squash, and mushrooms.
- Mix in salt, pepper, cumin, and oregano. Continue cooking for about 10 minutes, or until vegetables begin to soften.
- Stir in tomato paste and tomatoes, cooking for an additional 5 minutes.
- Add cooked quinoa, stirring well to combine.
- Sprinkle with Parmesan cheese and place in preheated oven.
- Bake, uncovered, 30 minutes until hot and bubbly and cheese is slightly browned.
- Remove from oven and serve hot.