Description
Stuffed Collard Greens with Turkey and Quinoa offer a nutritious twist on traditional rolls, making them an excellent choice for a hearty meal. These vibrant greens are filled with lean turkey, protein-rich quinoa, and flavorful spices, creating a satisfying dish that delights the palate. Perfect for weeknight dinners or entertaining guests, this recipe is easy to follow and results in tender, tasty rolls that everyone will love. Plus, they’re great for meal prep, storing well for quick and healthy lunches throughout the week.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground turkey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 large leek, chopped
- 1 medium-sized onion, chopped
- 1/2 large red pepper, seeded and chopped
- 1/2 jalapeño pepper, seeded and chopped
- 2 cups no-salt added tomato sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1 cup cooked quinoa
- 10 large collard green leaves, washed, stems removed, and trimmed
- 1/2 cup shredded parmesan cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking dish.
- In a large skillet, heat olive oil over medium heat; cook ground turkey with garlic powder and seasonings until browned.
- Add chopped vegetables; cover and cook until softened.
- Mix tomato sauce with herbs in a bowl; combine three-fourths of the sauce with turkey mixture and cooked quinoa.
- Boil collard greens in water until tender; drain and pat dry.
- Place filling in each leaf, roll tightly, and place seam-side down in the baking dish.
- Pour remaining sauce over rolls; cover with foil and bake for 35-40 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 70mg