Looking for a simple, family-approved dinner idea that has all 5 recommended food groups and still tastes amazing? Moroccan Turkey and Quinoa Casserole has you covered! 

THIS MOROCCAN TURKEY AND QUINOA CASSEROLE RECIPE POST IS SPONSORED BY THE NATIONAL TURKEY FEDERATION.

 What are some of your favorite ways to use turkey? A turkey sandwich, roast turkey, maybe a turkey burger? All delicious options, but I’m adding a little pizzazz to turkey with my Moroccan Turkey and Quinoa Casserole. I love making recipes with interesting flavors from around the world because not only does it add variety to life, it also helps introduce the girls (and my husband) to other ethnic cuisines.

With the holidays practically here, turkey has been on my mind but not for the reasons you may think. It’s a great source of lean protein, vitamins and minerals like iron and zinc. DYI that adding foods rich in immune boosting zinc will help combat the dreaded cold and flu season? Turkey can also help you avoid those pesky holiday pounds since its high quality protein fills you up and keep you feeling fuller longer. Along with exercise, it can help increase fat loss and build lean muscle.

My nutrient packed Moroccan Turkey and Quinoa Casserole is the perfect addition to your weekly dinner menu. Ideally, every meal you and your family eats should have a fruit, veggie, whole grain, lean protein and dairy source. Trust me, I know how challenging that can be! Especially when you’re short on time. This recipe makes it easy to sneak in all 5 food groups.

Follow these simple steps to learn how:

Add olive oil to a large skillet and bring to medium heat. Add sweet onion and red bell pepper and sauté for a few minutes or until softened. Add garlic cloves and cook for a minute or so. Then add spices and toast for thirty seconds. Next add ground turkey and cook, breaking up with a spoon, until no longer pink. Toss in kale and remove from heat.

In a separate sauce pan with a lid, bring 2 cups chicken stock and 1 cup quinoa to a boil. Add dried fruit; cover and simmer on low for 15 minutes. Remove from heat, covered, for five minutes. Uncover and stir to fluff.

In a large glass bowl, whisk together egg and orange juice. Add turkey/veggie mixture and cooked quinoa to bowl. Stir in 1/2 tsp salt until combined and casserole starts to come together. Pour evenly into greased (with olive oil cooking spray) 9 by 13 casserole dish; top with sesame seeds. Bake at 400F for 12-15 minutes or until the casserole is lightly browned and heated through. Top with parsley, if desired, and serve with lemon yogurt sauce for drizzling.

MOROCCAN TURKEY AND QUINOA CASSEROLE RECIPE

Moroccan Turkey and Quinoa Casserole
Cuisine: moroccan
Author: Holley Grainger, MS, RD
Prep time:
Cook time:
Total time:
Serves: 6
Looking for a simple, family-approved dinner idea that has all 5 recommended food groups and still tastes amazing? Moroccan Turkey and Quinoa Casserole has you covered!
Ingredients
  • 1 tablespoon olive oil
  • 1/2 cup diced sweet onion
  • 1 cup diced red bell pepper
  • 2 garlic cloves, minced
  • 1 pound lean ground turkey
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/2 to 1 tsp chili powder
  • 1/2 tsp salt, divided
  • 1/4 tsp cardamom
  • 3 cups baby kale
  • 1 cup uncooked quinoa
  • 2 cups chicken stock
  • 1/4 cup dried cranberries
  • 1/4 cup golden raisins
  • 1 egg
  • 1/4 cup fresh orange juice
  • 3 tablespoons roasted, salted sunflower seeds
  • Fresh parsley, for topping
  • 1 6-ounce container plain low-fat yogurt
  • 1 tsp lemon juice
  • 1/4 teaspoon lemon zest
Instructions
  1. Spray a 9 by 13 casserole dish with olive oil spray. Preheat oven to 400.
  2. Add olive oil to a large skillet and bring to medium heat. Add sweet onion and red bell pepper. Saute for a few minutes or until softened. Add garlic cloves and cook for a minute. Add spices and toast for thirty seconds. Add ground turkey and cook, breaking up with a spoon, until no longer pink. Toss in kale and remove from heat.
  3. In a separate sauce pan with a lid, bring 2 cups chicken stock and 1 cup quinoa to a boil. Add dried fruit; cover and simmer on low for 15 minutes. Remove from heat, covered, for five minutes. Uncover and stir to fluff.
  4. In a large glass bowl, whisk together egg and orange juice. Add turkey/veggie mixture and cooked quinoa to bowl. Stir in 1/2 tsp salt until combined and casserole starts to come together. Pour evenly into greased (with olive oil cooking spray) 9 by 13 casserole dish; top with sesame seeds.
  5. Bake at 400 for 12-15 minutes or until casserole is lightly browned and heated through. Top with parsley if desired and serve with lemon yogurt sauce for drizzling.
  6. Easy​ ​Lemon​ ​Yogurt​ ​Sauce
  7. Whisk yogurt, lemon juice and lemon zest together in a small bowl. Serve with casserole.
 

LIKE IT? PIN IT!