= Serves: 8
= Serving size: 1 cup
= Active time: 30 minutes
= Total time: 30 minutes
Cindy’s grandmother loved the combination of curry powder and sage that’s used in this casserole. This is not a common spice mixture, but keep an open mind: It’s delicious.
Ingredients
3 cups water or broth
1½ cups quinoa
3 tablespoons canola oil
1 onion, coarsely chopped
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 pound ground turkey
1 tablespoon curry powder
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon pepper
1 pound Brussels sprouts, shaved very thin
2 tablespoons butter
STEP 1: Bring the water or broth to boil in a 4-quart pot. Add the quinoa. Reduce heat to low and simmer for 15 minutes. Remove from heat and let cool for 5 minutes. Fluff the quinoa with a fork.
STEP 2: Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the onion, carrots, and celery. Sauté until golden brown, about 5 minutes. Add the ground turkey, curry powder, sage, salt, and pepper, breaking up the meat and cooking it until no longer pink, another 5 minutes. Add the meat-and-vegetable mixture to the pot of quinoa. Mix, and cover to keep warm.
STEP 3: Meanwhile, in the pan you used to brown the turkey, sauté the Brussels sprouts in the butter and 1 tablespoon of oil until they begin to brown slightly. Then lower the heat, cover and steam for 6 to 8 minutes, until tender. Add the Brussels sprouts to the quinoa mixture and stir. Season to taste and serve.
VARIATIONS:
• Use a different kind of meat: Ground beef and ground lamb both work well in this casserole.
• Use a different kind of vegetable. Strong flavored veggies work best in this dish. Try broccoli, cabbage, cauliflower, or kale.
• For a richer dish, top the casserole with ¼ cup grated Parmesan cheese.
GOES WELL WITH:
• Tossed green salad
• Plain Greek yogurt and berries for dessert
Per serving: Calories 420, Calories from Fat 170, Total Fat 19g (29% DV), Saturated Fat 5g (25% DV), Trans Fat 0g, Cholesterol 60mg (20% DV), Sodium 220mg (9% DV), Carbohydrates 39g (13% DV), Dietary Fiber 7g (28% DV), Sugars 4g, Protein 24g, Vitamin A 80%, Vitamin C 110%, Calcium 10%, Iron 25%.