Quinoa is one of my favorite bases for an easy weeknight recipe. High in protein and low in carbohydrates, quinoa cooks up just like rice and is a great substitute when you are looking to eat healthy.
This Turkey Quinoa recipe is one of my go to weeknight dinners and the left overs are perfect for serving up throughout the week as lunch.
Turkey Quinoa Recipe
If you plan to use your turkey quinoa to fill acorn squash, you need to start the squash right away. Acorn is my favorite, but you could also use butternut or even bell peppers if you aren’t in a squashy mood.
Cut the squash in half and remove the seeds. Place upside down on a small baking tray and add 1/2 cup of water. Heat the oven to 400 degrees and place in the oven while you prepare the rest of the recipe.
Quinoa comes in a couple of different colors. They all taste the same to me, so I like to mix them for a bit of variety. Two cups dry quinoa makes about 3 cups cooked.
Start a pot boiling with two cups of water and two cups of chicken broth. Add the quinoa and put a lid on the pot. Turn to low.
Heat 2 tbs olive oil in a In a large frying pan and sauté 2 cloves of garlic and 1/2 of cup of red onion.
Add 1 cup of sliced mushrooms and cook until tender.
Add 1 lb ground turkey and cook until brown. Season with salt, pepper and 1 tsp cumin and add in the fully cooked quinoa.
Fill your acorns and serve! You’ll have have a ton of leftovers that you can eat for lunch throughout the rest of the week.
Turkey Quinoa Stuffed Acorns
- 1 acorn squash [halved]
- 1 lb ground turkey
- 2 cups quinoa
- 1/2 cup red onion
- 2 cloves garlic
- 1 tsp cumin
- Salt & Pepper
- Cut the acorn squash in half and cook in the oven at 400 degrees for 20 mins.
- Saute garlic and onion until translucent.
- Add turkey and brown.
- Mix in quinoa and add cumin, salt and pepper.
- Fill the cooked acorn squash and serve.
Rocky Mountain Bliss http://rockymtnbliss.com/
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The Perfect Gift for Healthy Ambitions
Everyone wants to eat better, be healthier and feel better. The Nutri Ninja Blendmax Duo is the ideal gift for family members who enjoy living an active lifestyle. With an inspiration recipe guide included in the set, your gift recipient can enjoy trying new recipes or find inspiration for jazzing up their favorites.
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Disclaimer: I received a Nutri Ninja to review for this post. All opinions are my own. I was not compensated for this post. This post contains affiliate links.
For my family, deviled eggs are a staple of any family gathering but at Thanksgiving they are a MUST have. We’ll typically start with a couple dozen and are lucky if any actually make it to the dinner table.
This easy Thanksgiving appetizer recipe is a classic family recipe with a tasty Hickory Farms twist. Simply Spicy Brown Mustard gives a slight kick of flavor that is the perfect way to personalize a dish everyone already loves.
When the leaves start to change colors and the evenings dip just a bit cooler there is nothing better than comfort food recipes to warm you up. It’s just barely starting to cool off here in Colorado. Usually by this time of year we’ve seen some snow but so far this fall the streets have been dry and the warm weather has given us time to enjoy the changing of the leaves.
I needed a bit of comfort food this week to help me feel more like the season has actually changed and we aren’t enjoying some slightly extended summer. This macaroni and cheese recipe pulls together some of my favorite fall flavors with the creamy & sharp Farmhouse Cheddar Cheese from Hickory Farms.
Apple Cheddar Mac and Cheese
Start out by grating up 2 1/2 cups of cheese. This is about 3/4 of a 10 oz package. Set the cheese aside and dice up a green apple and mince a clove of garlic. Start the macaroni boiling in a pot and cook 4 strips of bacon in a frying pan. Drain the macaroni and set the bacon aside to drain while you work on the rest of the recipe.
Saute 2 tps butter with the apples and garlic in a large sauce pan. Allow the pan to cook until the apples are soft and the garlic is fragrant.
Add your 2 cups of the pre-grated cheddar cheese to the pan alongside 1 1/2 cups of milk. Stir until the cheese has melted. You should have an almost soupy consistency. This means it’s time to add the macaroni. Turn the heat down and allow the dish to thicken. Now is the time to add the remaining 1/2 cup of cheese and the crumbled or chopped bacon (save some for garnish).
Once the mixture is a perfect mac & cheese consistency, serve in a bowl. I’m a big fan of serving mac & cheese as a standalone entree but this would also work well as a side. Store any left overs in a baking dish and toss in the oven to reheat!
Apple Cheddar Mac & Cheese
- 2 1/2 cups Farmhouse Cheddar Cheese from Hickory Farms
- 1 Granny Smith Apple
- 1 clove garlic
- 4 cups cooked macaroni
- 4 slices bacon
- 2 tsp butter
- 1 1/2 cup milk
- Grate the cheddar cheese and dice up both the apple and garlic.
- Cook the bacon in a frying pan. Set aside to cool. Dice.
- Saute the apple and garlic with butter in a large sauce pan.
- Add 2 cups of the grated cheese and milk to the pan. Stir until fully melted.
- Combine the macaroni and allow to thicken. Add remaining cheese and the diced bacon.
- Serve in a bowl and garnish with bacon.
Rocky Mountain Bliss http://rockymtnbliss.com/
Disclaimer: This post was brought to you by Hickory Farms. All opinions, ideas and writing are my own. I was compensated and received a product sample as inspiration for this post.