• 1 c. quinoa
• 1 ½ c. chicken broth
• 6 oz. shredded cheese (I like white cheddar)
• 1 lb. ground turkey
• 1 carrot, sliced
• 1 sweet potato, small dice
• 1 onion, chopped
• ½ acorn squash, sliced
• 2 cloves garlic, minced
• 2 c. sliced mushrooms (I use combination of cremini & portobello)
• 1 ½ tsp. poultry seasoning
• Salt & pepper
• EVOO

1. Preheat oven to 350°. Saute onion and garlic in EVOO in a large sauté pan for a few minutes, until translucent. Add carrot, sweet potato, squash, mushrooms (and any other veggies you feel like throwing in) and cook for a couple minutes. Add ground turkey and cook until brown, breaking up with a wooden spoon. Add poultry seasoning, salt, pepper, quinoa and broth. Stir to combine. Bring to a boil, turn heat down, cover, and simmer for 10 minutes. Transfer to a casserole dish, stir in 3 oz. of cheese, sprinkle remaining cheese on top. Bake in the oven for 30-35 minutes.

This is a healthy casserole with turkey, lots of veggies and starring the fabulous grain, quinoa! You can literally throw in any vegetables you have in the fridge.