I promised you all a quinoa recipe so I hope you enjoy this one as much as my family does.  Not only is this tasty, but it’s fairly easy to put together and off to the oven.

Turkey and Spinach Quinoa

Ingredients:

• 1 1/2 cup quinoa
• 2 cups gluten free chicken broth*
• 1 teaspoon cumin
• 1 1/2 pounds turkey tenderloin
• 1/4 teaspoon salt
• 1 medium onion sliced
• 2 mild green chilies, stemmed, seeded and chopped
• 1 squash, halved lengthwise and sliced
• 2 cups fresh spinach leaves, roughly chopped
• 1 red bell pepper, cored, seeded and sliced
• 1 cup gluten free salsa

Directions:

• Preheat oven to 450 degrees.
• Spray a cast iron Dutch oven with gluten free cooking spray (not the kind with flour already in it)
• Pour the quinoa into the prepared pot.
• Add the chicken broth and cumin and stir until the cumin is dissolved.
• Place the turkey into the pan.
• Sprinkle in the salt.
• Add the onions and the green chilies.
• Layer the squash into the pan.
• Spread the spinach leaves over the squash.
• Scatter the bell pepper slices over the spinach.
• Spread the salsa out evenly over the top.
• Decrease oven temperature to 350 degrees.
• Cover and bake 1 hour or until the vegetables are fork tender.

*I use homemade chicken broth, but if you use store bought broth, be sure to check the label as some broths have wheat flour in them.

Makes 4 servings.

You can find quinoa in most supermarkets in the pasta/rice sections.

If you don’t like any heat at all, leave the green chilies out completely, if you prefer a little more kick to your dish, use jalapeno peppers instead of the green chilies.

Prep Time:  About 20 minutes

Baking Time:  1 hour

Total Time:  1 hour 20 minutes

Nutritional Information:  (approximate values per serving.)

Calories 402; Fat 11g; Carbohydrates 56 g; Cholesterol 86 mg; Sodium 268 mg; Protein 14 g; Fiber 7 g.

If you liked this recipe, you may want to try my friend Ken Jones’ Complete Guide to Cooking Quinoa.  You can find it here.