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Sweet Potato, Spinach + Turkey Baked Quinoa

Prep Time10 mins
Cook Time30 mins
Total Time45 mins
Servings: 4


  • 1 large sweet potato
  • 3 c baby spinach
  • 3 1/4 c unsalted chicken or vegetable broth
  • 12 oz. ground turkey
  • 1 c quinoa uncooked
  • 1/4 c milk of choice
  • 1/4 c mozzarella shredded
  • 1-2 garlic cloves minced
  • 1 egg
  • 1/4 c grated parmesan or pecorino cheese
  • 1 T olive oil
  • Sea Salt and crushed black pepper


  • Preheat oven to 425°F.
  • Slice sweet potato in half and then cut into thin (about 1/8th) slices.
  • In a medium pot, heat 1 T olive oil over medium high heat.
  • Add in garlic cloves and stir to heat.
  • Pour in quinoa, broth and sweet potatoes. Continue to boil at medium for about 12-15 minutes or until all of the liquid is completely absorbed, stirring occasionally.
  • While quinoa cooks, cook ground turkey in a skillet until cooked through and browned. Remove turkey from pan and set aside. Add spinach to pan and sautee until wilted.
  • In a medium bowl, whisk together egg and milk. Stir in mozzarella.
  • When liquid has been absorbed in quinoa and sweet potato mixture, transfer turkey, quinoa, and spinach to mixing bowl with egg, milk and cheese.
  • Stir to combine.
  • Transfer mixture to a lightly oiled baking pan and place in oven, top with desired amount of grated cheese.
  • Bake for 12-15 minutes or until top is browned and mixture is starting to boil.
  • Remove from oven and allow to cool for 5-10 minutes before serving.