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Nutrition Facts
Serving Size 1 (247g) Recipe makes 6 servings
Calories 318
Calories from Fat 113		(35%)
Amount Per Serving		%DV
	Total Fat 12.6g	19%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.2g
Cholesterol 65mg		21%
Sodium 659mg		27%
Potassium 606mg		17%
Total Carbohydrate 25.8g		8%
	Dietary Fiber 2.4g	9%
	Sugars 1.5g
Protein 25.8g		51%
detailed view... how is this calculated?

Cozy Quinoa Casserole 7points

Recipe #209126 | 50 min | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: QueenQT26
Feb 4, 2007

This is from Women's Health Magazine (Jan/Feb 2007 issue). The title of the article this was included in was, "One-Pot Wonders." This sounds delish, can be modified to your liking, and can be made vegetarian by using a veggie broth/stock in place of the chicken and veggie-meat in place of the turkey, which is what I'll be doing. Healthy, filling, and yummy all around! P.S. the recipe editor thing is being weird and it keeps erasing the amount of garlic cloves...the amount is 2 cloves of garlic., not zero like the recipe ingredients indicate.

SERVES 6 (change servings and units)

Ingredients

1 large onion, peeled and diced
1 tablespoon olive oil
5-6 cremini mushrooms or white mushrooms, thinly sliced
2 garlic cloves, peeled and minced
1/2 cup acorn squash, sliced
1 lb ground turkey or veggie crumbles
1 1/2 teaspoons poultry seasoning or dried sage
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 1/2 cups low sodium chicken broth
1 cup quinoa, rinsed
1/4 cup fresh parsley, minced
6 ounces reduced-fat monterey jack cheese, shredded

Directions

1
Preheat oven to 350°F.
2
In a skillet, sauté onion in olive oil on medium-high heat for 2 to 3 minutes or until translucent.
3
Add mushrooms, squash, and garlic and cook for 2 to 3 minutes.
4
Add turkey (or veggie meat substitute), breaking into small pieces as it browns, about 3 to 4 minutes.
5
Add poultry seasoning, salt, pepper, stock, and quinoa and bring to a boil. Reduce heat , cover, and simmer for 10 minutes.
6
Transfer ingredients from pan into a 9-by-9 casserole dish or baking pan.
7
Mix in parsley and 3 oz. cheese.
8
Sprinkle remaining 3 oz. cheese on top of casserole.
9
Bake in oven for 30 to 35 minutes.

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Featured Reviews for This Recipe

From: EnjoyingLife

On Dec 6, 2008

We like quinoa but this recipe was pretty bland. I would definitely suggest adding more squash and more spices but it will not be a repeat for us.

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From: amandamay83

On Jul 30, 2008

I'd really like to give this a 3.5. It wasn't bad. But it wasn't phenomenal, either. My husband ended up really liking it, but we both agreed, it was something that grew on you. The first bite is kinda "eh", but as you eat more, the more you like it.

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From: Missmagill

On Jun 21, 2007

This was the second time I tried quinoa and it was a million times better! I subbed yam for the squash bt otherwise I stayed to the "T". The mushrooms were a great touch. I've already made this twice. Thank you SO much!

2 people found this review helpful

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From: Aurelia Jane

On Oct 14, 2008

My family does not like quinoa, so I was very surprised that they loved this dish. I did make some substitutions. I dislike mushrooms, so I left those out. I also used butternut squash instead of acorn. After the casserole had simmered on the stove, it had soaked up all of the chicken broth, so I added another 1/4 cup before I put it in the oven. I am glad I added a little broth, because the casserole would have been dry without it. I also had only 4 oz of jack cheese, so I added 2 oz of parmesan cheese. Yum! I'm glad I added the parmesan. My daughter and I both felt that this casserole would have been better with a lot more squash.

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