Quinoa Bake

This quinoa bake brings together roasted butternut squash, shredded turkey, and a blend of savory and sweet flavors. Cranberry sauce and turkey gravy add moisture to the grains while melting fontina cheese binds the casserole together. A quick garlic and panko topping provides a crispy finish.

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It takes under an hour to prepare and relies on leftover cooked poultry. Roasting the squash and boiling the quinoa happen at the same time to keep the preparation moving. The result is a warm, filling dinner suitable for cold evenings.

Essential Ingredients

• Quinoa: White, red, or tricolor quinoa all work. Rinse it well before boiling to remove any bitter residue.
• Butternut squash: Buy pre-cut cubes from the produce section to save prep time. Sweet potatoes are a good alternative.
• Turkey: Use leftover roasted turkey or substitute shredded rotisserie chicken.
• Fontina cheese: This melts smoothly and has a mild, nutty flavor. Gruyere or white cheddar are good substitutes.
• Panko breadcrumbs: These Japanese-style breadcrumbs are larger and crispier than standard breadcrumbs. Use whole-wheat or gluten-free panko if needed.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Roast the squash and cook the quinoa: Start by tossing the cubed squash with olive oil and cinnamon, then roast it until tender. At the same time, simmer the quinoa in chicken broth until the liquid is fully absorbed.

Combine the filling: Mix the cooked quinoa and roasted squash with the turkey, spinach, gravy, cranberry sauce, and half of the cheese. Transfer this mixture to a baking dish and top it with the rest of the cheese.

Toast the topping and bake: Quickly toast the panko breadcrumbs and minced garlic in a skillet with olive oil. Sprinkle the crispy breadcrumbs over the casserole and bake until everything is hot and the cheese is melted.

Serving Ideas

Serve this warm casserole with extra gravy or cranberry sauce on the side. A simple green salad with a sharp vinaigrette helps balance the rich flavors.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F (175°C) oven until the center reaches 165°F (74°C). This dish can be frozen tightly wrapped for up to 2 months.

FAQ

Can I use a different type of green?

Yes, you can substitute the spinach with chopped kale, Swiss chard, or even leftover cooked green beans.

Do I have to use cranberry sauce?

The cranberry sauce adds a nice tartness, but you can omit it or replace it with a spoonful of apple butter if you prefer.

Can I assemble this ahead of time?

You can mix the filling and place it in the baking dish up to a day in advance. Store it covered in the refrigerator and add the toasted breadcrumbs just before baking.

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📖 Recipe Card

Quinoa Bake

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• Author: Emma Taylor
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Cooked quinoa, roasted butternut squash, and shredded turkey are mixed with gravy and cheese before baking until warm.

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Ingredients

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• 3 cups (420 g) cubed butternut squash, 3/4-inch pieces
• 2 tablespoons (30 ml) olive oil, divided
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1 cup (170 g) uncooked quinoa, rinsed
• 1 1/2 cups (350 ml) low-sodium chicken broth
• 2 cups (280 g) cooked diced turkey or chicken
• 3 cups (90 g) baby spinach or kale
• 1/2 cup (120 ml) turkey gravy
• 1/2 cup (130 g) cranberry sauce
• 1 teaspoon fresh thyme leaves
• 1 1/2 cups (170 g) grated fontina cheese, divided
• 1 clove garlic, minced
• 1/4 cup (15 g) panko breadcrumbs

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Instructions

1. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper. Lightly grease a 2-quart baking dish.
2. Place the butternut squash on the baking sheet. Drizzle with 1 tablespoon (15 ml) of olive oil. Add the cinnamon, 1/4 teaspoon of salt, and a pinch of black pepper. Toss to coat and spread into an even layer. Roast for 25 to 30 minutes, stirring halfway, until tender.
3. While the squash roasts, combine the rinsed quinoa and chicken broth in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Let it rest off the heat for 5 minutes, then fluff with a fork.
4. In a large bowl, mix the cooked quinoa, roasted squash, cooked turkey, spinach, gravy, cranberry sauce, thyme, and half of the fontina cheese. Add the remaining 1/4 teaspoon of salt and pepper to taste. Mix well.
5. Transfer the mixture to the prepared baking dish. Spread it out evenly and top with the remaining fontina cheese.
6. Heat the remaining 1 tablespoon (15 ml) of olive oil in a small skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the panko breadcrumbs and toast for 2 minutes until lightly browned.
7. Sprinkle the toasted breadcrumb mixture evenly over the casserole.
8. Bake for 25 minutes, or until the cheese is melted and the casserole reaches a safe internal temperature of 165°F (74°C). Serve warm.

Notes

• Always heat dishes containing previously cooked poultry to an internal temperature of 165°F (74°C) to ensure food safety.
• If your leftover turkey or chicken is dry, add an extra splash of chicken broth or gravy to the filling mixture.
• Rinsing the quinoa under cold water before cooking removes its natural saponin coating, which can taste bitter.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American