- Prepare quinoa according to package instructions using low-sodium chicken broth in place of the water. Fluff with a fork and transfer to a large, heat-safe bowl. Set aside.
- Preheat oven to 350 degrees F.
- Heat olive oil in a large skillet over medium heat. Add sweet potato, onion, and bell pepper. Cook until bell pepper is softened and onion is translucent, about 7-9 minutes. Stir occasionally.
- Stir in spinach and garlic and cook for an additional 2-3 minutes, or until spinach is wilted. Transfer vegetable mixture to bowl with quinoa.
- Stir in shredded turkey, chicken broth, salt, pepper, and 1 cup shredded mozzarella cheese.
- Spread mixture into a 9x13 inch baking dish. Bake for 25 minutes.
- Carefully remove from oven. Top with remaining 1 cup shredded mozzarella cheese and shredded cheddar cheese. Return to oven and bake for an additional 20-25 minutes, or until cheese is starting to brown and edges are bubbling.
- Remove from oven to a wire rack and allow to cool for 10-15 minutes before serving. Sprinkle with parsley, and serve.
- Store leftovers in the refrigerator.
TIPS FOR MAKING TURKEY SWEET POTATO QUINOA BAKE
- If you want to add a little spice to the quinoa bake, chop up a jalapeno, and stir it in with the sweet potato, onion, and bell pepper in the skillet.
- If you go to reheat your leftovers and notice that it looks a little dry, sprinkle it with a bit of broth before reheating.
- Have leftover sweet corn? You can add that into the bake for a little extra flavor.
HELPFUL TIPS FOR CHOOSING AND PREPARING YOUR THANKSGIVING TURKEY FROM MINNESOTA TURKEY FARMERS
- Allow one (1) pound of turkey per person for a fresh or frozen bird.
- Allow approximately 24 hours for every 4-5 pounds of bird weight for thawing in the refrigerator.
- Let a turkey stand for 20 minutes after removing from oven before carving to allow juices to set.
- Reheat leftover turkey to 165 degrees Fahrenheit before serving, and enjoy leftovers within 3-4 days.