This delicious turkey and quinoa bake makes a great weeknight meal and will surely satisfy you! And though it’s only June, keep this in mind for Thanksgiving (if you’re making this with Thanksgiving leftovers in the fall, all you’ll need to do is to cook the vegetables (if you’re not using leftover sides, that is)).
Serves: 2-3 (double for a family)
Ingredients:
- 300 g of turkey breast
- 1 cup + 1/4 cups of vegetable or chicken broth
- 1/2 cups quinoa
- 2 zucchini, chopped
- 1 red bell pepper (or any colour), chopped
- 1 small onion, chopped
- 1 cup of portobello mushrooms, sliced
- 250 mL Campbell’s Stock First Cream Stock (or a creamy white sauce like Alfredo. If you find Alfredo sauce a bit too thick, add a little bit of milk. The texture should be a between milk and Alfredo sauce)
- 1/4 cup grated ricotta cheese
Directions:
- Cook the quinoa according to directions (1/2 cup quinoa to 1 cup broth or water), set aside to cool
- With the remaining broth, heat up and cook the vegetables, onions and turkey
- Mix the cooked quinoa into the pan with the cooked turkey and vegetables and add sauce
- Pour into a casserole dish, top with cheese and bake in a 350 F oven for 20-25 minutes
NOTE: Despite using a branded product, this is NOT a sponsored post!
