Just in time for post Canadian Thanksgiving! I have been experimenting all week to come up with a yummy turkey casserole recipe that is gluten free and just a little bit different . Although I call for leftover turkey, this casserole would be equally delicious with chicken or tofu (for a vegan version). The Quinoa topping gives this casserole extra protein and crunch.
1 can light coconut milk
4 chopped fresh tomatoes
1 yellow onion, diced
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 bay leaf
1 tsp paprika
1-2 tbsp curry powder (1 tbsp gives a mild flavour)
3 cups leftover turkey, chicken or tofu
2 cups broccoli flowerets
Sea salt and black pepper to taste 2 tbsp extra virgin olive oil
½ c. Quinoa cooked in 1 c. water or chicken broth
In a heavy deep skillet heat the olive oil. Add diced onions and sauté until onions are translucent. Add broccoli, all spices, garlic, diced tomatoes, salt and pepper. Saute for 2 minutes then add can of coconut milk and chopped turkey. Heat for 5 minutes then pour into a buttered large casserole dish.
While the veggies and turkey is simmering, prepare the quinoa by brining the quinoa and water to a boil in a small saucepan. Once boiling, reduce to simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an addition 5-7 minutes. Remove the lid and fluff with a fork.
Spread Quinoa mixture on top of casserole and back in the oven at 375 degrees for 30 minutes.
Serve with a side salad of your choice. My favourite salads with this dish are my Avocado papaya salad or LiveWell Spinach salad, both found on this blog. Their flavours and textures totally compliment this Exotic Curried Turkey Casserole.