Turkey Quinoa Skillet Casserole (One Pan, High Protein)
This turkey quinoa skillet casserole is not your ordinary casserole. This one is chock full of healthy ground turkey and vegetables.
Equipment
12-inch oven-proof skillet
Small saucepan with lid
Sharp chef's knife
Cutting Board
Wooden spoon or heat-resistant spatula
Instant-read meat thermometer
Ingredients
20 oz ground turkey (minced turkey) - lean ; 565g
½ cup quinoa - uncooked, 85g — rinse before cooking if not labelled pre-rinsed
1 cup chicken stock (chicken broth or chicken bouillon) - broth or bouillon, 240ml
2 cloves garlic - minced- 2 teaspoons extra virgin olive oil - 10ml
2 small zucchini - chopped into bite-sized pieces
2 small summer squash - yellow zucchini, chopped into bite-sized pieces- 1 ½ cups cremini mushrooms - or white button mushrooms ; diced into bite-sized pieces, 115g
1 large tomato - chopped bite-sized
1 medium yellow bell peppers (yellow capsicum) - chopped
1 medium jalapeño - diced
2 tablespoons tomato paste - 30g
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons cumin
1 ½ teaspoons dried oregano
½ cup Parmesan cheese - grated, 50g
Instructions
- Preheat oven to 350°F / 175°C (180°C fan-forced).
- 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.1/2 cup quinoa, 1 cup chicken stock (chicken broth or chicken bouillon)
- Remove from heat and set aside.
- Meanwhile, drizzle olive oil in a 12-inch (30cm) oven-proof skillet and brown ground turkey over medium-high heat for about 5 minutes.2 teaspoons extra virgin olive oil, 20 oz ground turkey (minced turkey)
- Stir in the minced garlic, bell pepper, zucchini, summer squash, and mushrooms.2 cloves garlic, 1 medium yellow bell peppers (yellow capsicum), 2 small zucchini, 2 small summer squash, 1 1/2 cups cremini mushrooms
- Mix in salt, pepper, cumin, and oregano. Continue cooking for about 10 minutes or until vegetables begin to soften.1 teaspoon salt, 1 teaspoon ground black pepper, 2 teaspoons cumin, 1 1/2 teaspoons dried oregano
- Stir in tomato paste and tomatoes, cooking for an additional 5 minutes.2 tablespoons tomato paste, 1 large tomato
- Add cooked quinoa, stirring well to combine.1/2 cup quinoa
- Sprinkle the Parmesan cheese evenly over the top and transfer the skillet to the preheated oven.1/2 cup Parmesan cheese
- Bake uncovered for 30 minutes until the casserole is bubbling around the edges and the Parmesan topping is lightly golden brown.
- Remove from the oven (the skillet handle will be extremely hot — use an oven mitt and consider placing a towel over the handle as a reminder). Let rest for 5 minutes before serving.
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Reheat portions in the microwave with a splash of chicken stock to prevent drying out.
Freezer-friendly: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Make-ahead: Assemble the skillet through step 8, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time since the skillet will be cold.
Substitution: Ground chicken works as a direct 1:1 swap — cook to the same 165°F / 74°C internal temperature. For a vegetarian version, replace turkey with two 15 oz cans of black beans (drained and rinsed) and reduce bake time by 10 minutes.
Pro tip: Don't stir the turkey for the first 2 minutes of browning — letting it sit builds a flavourful crust that carries through the whole casserole.
Nutrition
Serving: 1servingCalories: 258kcalCarbohydrates: 20gProtein: 30gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 60mgSodium: 690mgPotassium: 903mgFiber: 3gSugar: 4gVitamin A: 674IUVitamin C: 59mgCalcium: 125mgIron: 3mg
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