I absolutely adore quick and easy dinners by the time Wednesday arrives. Use up left over quinoa from the day before or cook up a fresh batch. I love ground turkey but you can certainly use ground chicken or any of your favorite meat substitutes. When tomatoes are in season feel free to use a variety of them in this dish!
2 tsp. olive oil
16 oz. ground turkey
1/2 sweet onion
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
8 oz. fresh mozzarella
sliced or cubed (use 2% milk cheese to lighten it up)
4 Roma tomatoes
handful basil leaves
sliced thin or minced (I used freeze-dried basil this time)
If you don't have leftover quinoa, cook 3/4 c. dry quinoa with 1 1/2 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 1/4 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 1/4 c. parmesan over the top.
Bake in preheated oven for 15 minutes or until cheese is melted and tomatoes are thoroughly cooked.