Turkey And Quinoa Casserole

• 4 Cups stock (vegetable, turkey or veal)
• 2 cups Quinoa (350g)
• Olive Oil
• 2 Red Capsicums Chopped
• 2 Medium Zucchini
• 2 Cloves Garlic
• 1 Large onion chopped
• 2 tablespoons oregano
• 1/3 cup Lemon Juice
• 1 small head broccoli
• 1 cup spinach leaves
• 2 carrots finely chopped
• 2 stalks celery finely chopped
• 600g Turkey breast cut into strips

1. Place stock and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer covered, stirring occasionally, for 10 minutes or until just tender. Remove from heat. Set aside, covered for 10 minutes.
2. Spray a heavy-based saucepan with oil. Heat over medium-high heat. Add capsicum and eggplant. Cook, stirring, for 1 to 2 minutes or until beginning to soften. Cook, covered, for 15 minutes or until softened. Add zucchini, onion and oregano. Toss to combine. Cook, covered, for 5 minutes or until zucchini is tender.
3. Add zucchini mixture and lemon juice to quinoa. Toss to combine. Season with pepper. Sprinkle with oregano.

stock, quinoa, olive oil, red, zucchini, garlic, onion, oregano, lemon juice, broccoli, spinach leaves, carrots, stalks celery, turkey breast

Taken from www.epicurious.com/recipes/member/views/turkey-and-quinoa-casserole-50184369 (may not work)