Ingredients

Scale

1 cup UN-cooked quinoa
12 brussel sprouts, cut in quarters
2 teaspoons olive oil
2 strips of lean bacon
1 onion, peeled & chopped (about 1 cup)
2 cloves garlic, peeled & chopped
8 oz. fresh sliced button mushrooms
2 Tablespoons white wine
2 Tablespoons tapioca flour or all purpose flour (use tapioca flour for gluten free)
1 cup milk
2 oz. Greek cream cheese (or Neufchatel)
2 oz. smoked Gouda cheese, finely shredded
1 cup chopped cooked turkey

For the top: 2 Tablespoons breadcrumbs or crushed rice chex mixed with about 2 Tablespoons shredded cheese

Instructions

Preheat the oven to 350 F. Spray a 9x9x2 (or larger) pan with cooking spray.
Put the uncooked quinoa in a medium saucepan with 2 cups of water and 1 teaspoon salt. Stir, bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the quinoa is tender.
In a small mixing bowl, toss the brussel sprouts with the olive oil, set on a baking sheet and bake for about 15 minutes or until they are bright green. Set aside.
While the brussel sprouts are cooking, heat a large frying pan over medium heat. Add the bacon and fry until crisp. Remove the bacon and pour out any excess bacon fat in the pan. Add the onion and garlic and saute until the onion is soft and translucent. Add the mushrooms and saute a while longer until the mushrooms start to get tender. Stir in the wine and saute some more until the onions start to caramelize (turn brown) and the mushrooms are very tender, and the liquid from the wine is gone.
Sprinkle the mushrooms & onions with the flour, then stir a bit to coat the veggies. Stir in the milk and then the cream cheese in bits, stirring and cooking until the mixture makes a thick white sauce. (This will happen quite quickly.) Stir in the Gouda cheese and turkey, then add the cooked quinoa. Chop the bacon and stir half of it into the mixture in the pan, reserving some for the top.
Pour the cheesy quinoa turkey mixture into the prepared casserole pan and smooth out. Tuck the brussel sprouts around the top, then sprinkle with the crumb mixture and the reserved bacon.
Bake at 350 for about 20 – 25 minutes or until the casserole is hot throughout and the top is crunchy brown. Enjoy hot!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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