Cozy Quinoa Casserole

I love one pot dishes.  They are a great way to combine a lot of different flavors and textures into one dish and so much easier to clean up after.  This casserole combines delicious vegetables, lean protein and quinoa into one fantastic dish that is sure to please the entire family…enjoy!

Cozy Quinoa Casserole

1 large onion chopped

2 teaspoons Olive oil

15 cremini mushrooms slice thinly

1 acorn squash, peeled, cut in half and then sliced into thin half-moons (it’s okay if some of the peel is left on!)

3 cloves garlic minced

1 pound ground chicken or turkey breast

2 teaspoons dried sage

1 teaspoon sea salt

1/3 teaspoon pepper

2 cups low-sodium chicken stock

1 ½ cups quinoa, uncooked, rinsed

1/3 cup minced parsley

1 cup Monterey Jack cheese, shredded

Preheat oven to 350 degrees

Heat a large ovenproof sauté (with sides) over medium high heat.  Add olive oil and onion and cook for 2-3 minutes, until translucent.

Add mushrooms, squash, and garlic and cook additional 4-5 minutes. Add chicken/turkey, breaking into small pieces as it browns, about 3 – 4 minutes.

Add poultry seasoning, salt, pepper, stock and quinoa.  Mix well and bring to a boil.  Reduce heat, cover and simmer for 10 minutes.  Mix in parsley and ½ cup of cheese.  Sprinkle the remaining cheese on top of casserole.  Bake in oven for 30 to 35 minutes.