Caprese Quinoa Casserole

By CheeseDiva

Ingredients

• 2 tsp. olive oil
• 16 oz. ground turkey
• 1/2 sweet onion, diced
• 1/2 tsp. kosher salt
• red pepper flakes to taste (optional)
• 2 cloves garlic, minced or crushed
• 8 oz. frozen spinach, thawed and squeezed dry
• 1/4 c. white wine (you can substitute chicken broth)
• 2 c. cooked quinoa
• 1/2 c. grated parmesan, divided
• 8 oz. fresh mozzarella, sliced or cubed (use 2% milk cheese to lighten it up)
• 4 Roma tomatoes, sliced
• handful of basil leaves, sliced thin or minced (I used freeze-dried basil this time)

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from wearychef.com

Preparation

Step 1

Instructions:
If you don't have leftover quinoa, cook ¾ c. dry quinoa with 1½ c. water according to package directions. Continue with the rest of the recipe while this cooks.
Preheat oven to 400 degrees F. Spray a 9 x 13" baking dish with cooking spray.
Heat olive oil in a large skillet over medium-high heat. Add turkey, onion, salt, and red pepper flakes. Sauté and crumble meat until turkey is cooked through.
Add garlic, spinach, and wine or broth. Bring to a simmer, stirring frequently. Stir in cooked quinoa and ¼ c. parmesan. Reduce heat to medium and cook until heated through.
Transfer quinoa mixture to prepared baking dish. Arrange slices or cubes of mozzarella over the top, and place tomato slices in an even layer over the cheese. Sprinkle basil over the tomatoes. Drizzle a small amount of olive oil over the tomatoes, and sprinkle remaining ¼ c. parmesan over the top.
Bake in preheated oven for 15 minutes or until cheese is melted and tomatoes are thoroughly cooked.

Instructions: