Ratatouille Turkey Quinoa Casserole Meal Prep
Fuel your body with this hearty Ratatouille Turkey Quinoa Casserole! Packed with lean protein, fiber-rich veggies, and wholesome quinoa, it's perfect for muscle building and healthy meal prep. Simple to make and deliciously satisfying for your weekly meals.
Preparation
1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
2
Rinse quinoa thoroughly under cold water. Cook quinoa according to package directions, typically with 1 cup (240ml) of chicken broth and 1 cup (240ml) of water, until fluffy and liquid is absorbed. Set aside.
3
While quinoa cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
4
Add chopped onion, minced garlic, diced bell peppers, zucchini, and eggplant to the skillet with the turkey. Sauté for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
5
Stir in the canned diced tomatoes (undrained), dried Italian herbs, salt, and black pepper. Bring to a simmer and cook for another 5-10 minutes, allowing flavors to meld and vegetables to further soften.
6
Combine the cooked quinoa and the turkey-vegetable mixture in the prepared baking dish. Stir gently to ensure all ingredients are evenly distributed.
7
Bake for 20-25 minutes, or until the casserole is heated through and bubbling around the edges.
8
Remove from oven and let it rest for a few minutes before serving. Divide into four portions for meal prep or serve immediately.
Nutrational Values per serving
82
kcal
7g
protein
8g
carbs
2g
fat