1cupchicken stock (chicken broth or chicken bouillon)
2clovesgarlic
2teaspoonsolive oil - extra virgin
2smallzucchini - chopped into bite-sized pieces
2smallsummer squash (yellow zucchini) - chopped into bite-sized pieces
1 ½cupmushrooms - diced into bite-sized pieces
1large tomato - chopped bite-sized
1mediumyellow bell peppers (yellow capsicum) - chopped
1mediumjalapeño - diced
2tablespoonstomato paste
1teaspoonsalt
1teaspoonground black pepper
2teaspoonscumin
1 ½teaspoondried oregano
½cupParmesan cheese - grated
Instructions
Preheat oven to 350 degrees Fahrenheit.
Prepare quinoa by combining it in a small saucepan with the chicken stock. Bring it to a boil, then reduce heat and simmer, covered, 15 minutes or until liquid is absorbed.
Remove from heat and set aside.
Meanwhile, drizzle olive oil in a large ovenproof skillet and brown ground turkey over medium-high heat for about 5 minutes.
Stir in garlic scapes, peppers, squash, and mushrooms.
Mix in salt, pepper, cumin, and oregano. Continue cooking for about 10 minutes or until vegetables begin to soften.
Stir in tomato paste and tomatoes, cooking for an additional 5 minutes.
Add cooked quinoa, stirring well to combine.
Sprinkle with some Parmesan cheese and place in preheated oven.
Bake, uncovered, 30 minutes until hot and bubbly, and cheese is slightly browned.