I still have half a box of quinoa in the cabinet and it's taking up space so I decided to cook another recipe with it in order to rid myself of the half used box.

Considering I had no idea what I was cooking when I started, this turned out to be quite tasty considering quinoa was my starting point and my finished product was a casserole which included what I cleared from the refrigerator.



Quinoa Casserole

- one cup of cooked quinoa
- one package of Jennie-O extra-lean ground turkey
- two yellow squash, cubed
- two zucchini, cubed
- one yellow bell pepper, chopped thick
- one green bell pepper, chopped thick
- one large onion, chopped
- five crimini mushrooms, sliced
- four garlic cloves, chopped
- one tbsp dried basil
- one tbsp dried oregano
- 1/4 tsp fresh ground black pepper
- one 15oz can of diced tomatoes, undrained
- one 15oz can of tomato sauce
- one cup of part skim mozzarella
- two tbsp olive oil

Preheat oven to 350F degrees.

In a stockpot, cook the turkey in one tbsp olive oil over medium-high heat until the juices run clear and the center in no longer pink.  Drain and set aside.

In a stockpot, sauté squash, zucchini, yellow & green bell peppers, and onion in one tbsp olive oil over medium-high heat for 5 minutes.  Add garlic, mushrooms, basil, oregano and black pepper; continue cooking for one minute.  Reduce heat to medium-low.

Stir in quinoa, tomatoes, tomato sauce, and 1/2 cup of mozzarella.  Transfer to a greased 2.5QT baking dish, top with remaining 1/2 cup of mozzarella and bake for 30 minutes.

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