Pumpkin, Turkey & Quinoa Bake
A savory-sweet bake blending roasted pumpkin, turkey, quinoa, and warming spices, delivering about 30g of protein per serving.
Ingredients
Main Ingredients
- 2 cups cooked quinoa about 1 cup dry
- 2 cups roasted pumpkin or canned pure pumpkin unsweetened
- 2 cups cooked shredded turkey breast
- 1 cup low-fat cottage cheese
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup baby spinach, roughly chopped
- 1/2 cup grated cheddar or mozzarella
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon optional, for warmth
- to taste Salt and pepper
- 1 tablespoon olive oil
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion until translucent (4–5 minutes), add garlic and cook 30 seconds. Remove from heat.
Mixing
- In a large bowl combine cooked quinoa, roasted pumpkin, shredded turkey, cottage cheese, eggs, Greek yogurt, sautéed onion and garlic, chopped spinach, paprika, cinnamon, salt, and pepper. Stir until evenly mixed.
Assembling
- Pour the mixture into the prepared baking dish. Sprinkle the grated cheese evenly on top.
Baking
- Bake for 25–30 minutes, until the center is set and the cheese is golden. Let rest for 10 minutes before slicing.
Serving
- Cut into four squares. Each serving pairs beautifully with a crisp green salad or roasted root vegetables.
Notes
Use well-drained pumpkin for best texture. Precook quinoa and turkey to avoid a watery bake. You can test doneness with a toothpick. Bake ahead and reheat portions for a quick meal.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 400mgFiber: 5gSugar: 5g
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