Do you associate any dishes with a specific season? To me, Greek salad is a very summery dish but it is so good, that I decided to make it into a dish for cold winter nights.
I completely improvised this dish and opted against making it vegetarian. This is my first experience cooking ground turkey. It was on sale at the store, and I remembered having a conversation where someone mentioned that it was better than ground beef. W said that he thought it tasted like Thanksgiving stuffing !!!
- 1 cup of quinoa
- 1 ½ cup of chicken broth
- 1 bay leaf
- 2 tbs of butter
- Cook rinsed quinoa in butter for 2 minutes on medium heat.
- Add chicken broth and bay leaf, bring to a boil.
- Reduce heat to low, and simmer for 20 minutes.
- Take off heat, and let sit for 5 minutes. Fluff with a fork like you would do for couscous.
- 1 large red onion, diced
- 1 pound of ground turkey
- 1 tbs of dried oregano
- 8 oz can of diced tomatoes
- 1 cup of crumbled feta
- 1 cup of pitted kalamata olives, chopped
- 5 peppers cut in half, stem removed
- mozzarella cheese, grated
- While the quinoa is cooking, sauté the onions for 8 minutes on medium heat. Set aside.
- Cook ground turkey on medium-high heat, until it is not pink anymore.
- Mix onion, meat, oregano, tomatoes (not drained), feta and olives. Stir.
- In an oiled baking dish, placed the peppers and fill with stuffing. Cover the stuffing with mozzarella.
- Bake in oven at 350 until hot and cheese melted.