Goats Cheese & Turkey Bake
A casserole that has some punchy flavours that can be cooked and frozen to be eaten at a later date!
Servings: 6
Ingredients
- 2 cups quinoa
- 1 tbsp olive oil
- 2 cups broth
- 2 cups water
- 1½ tsp salt
- 500 g ground turkey or chicken
- 2 tsp dried parsley
- 2 celery stalks chopped
- 2 onions chopped
- 140 g tomato paste
- 500 ml passata
- ½ tsp cayenne pepper
- 2 tsp sweet paprika
- 2 tsp dried garlic powder
- 6-8 tbsp sriracha
- ½ cup shredded cheddar cheese
- ½ cup goats cheese
Instructions
- Preheat oven to 180°C. Rinse and wash the quinoa under running water.
- In a saucepan over medium heat add the quinoa and olive oil and toss until it dries out.
- Add broth and water to quinoa and bring to the boil, then simmer on low for 15-20 minutes. Remove from the heat and let sit for 5 minutes staying covered. Then fluff it up with a fork and set it aside.
- In a skillet pan-fry onion, celery and parsley until soft and fragrant, then add turkey until cooked. Then add tomato paste and passata. Then set aside.
- In a large dry skillet toss quinoa with cayenne, sweet paprika, garlic for 2 minutes and add salt as needed. Add turkey mix and combine.
- Grease casserole or baking dish, add the cooked quinoa and turkey, top with cheeses, cover in foil and bake 20 minutes.
- Remove foil and bake a further 10 minutes until cheese browns.