Follow what lights you up and you'll light up the world. - Rebecca Campbell

I'm Jenn, with 2 n's. Mother of a little superhero, wife, coffee obsessed, lover of life, photography, music, healthy living, nature, food. I have a passion for all the beauty in this world & striving to be the best me possible. Here you will find recipe ideas, mom life posts, photos taken by me & anything else that crosses my crazy mind.

Sunday, January 31, 2016

Quinoa Caprese Casserole

can't believe I haven't posted this recipe before. It's my absolute favorite quinoa recipe and I've made it many times or a family member has made it and we've split the recipe. Have you ever done that before? It is really helpful with food prep and keeps your meals more diverse. 

The recipe calls for:

olive oil
1 lb ground turkey
1/2 onion, chopped
red pepper flakes
8 oz frozen spinach
garlic, minced (I use quite a bit)
4 tomatoes, sliced
1/4 white wine
2 cups cooked quinoa
a bunch of fresh basil
fresh mozzarella, sliced or cubed
parmesan cheese

A substitute for the white wine could be chicken broth, you can also use the broth when cooking the quinoa instead of water for more flavor.

Another option is ground chicken or lean ground beef if you prefer.

-- Preheat over to 400 degrees. Spray a 9 x 13" baking dish or one a similar size with coconut oil.
-- Heat some olive oil in a pan. Add the ground meat, red pepper flakes and onion. Cook fully.
-- Add the garlic, white wine or broth and spinach (cooked/defrosted). Cook for a minute then add the cooked quinoa. Mix it all up.
-- Pour the mixture into your baking dish. Top with sliced tomatoes, slice mozzarella cheese and pieces of basil. Sprinkle some olive oil and parmesan cheese on top.
-- Bake in the oven for about 15 minutes.

I like to freeze leftovers into small containers and it's a convinent easy lunch to bring during the week.


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