Description
Stuffed Collard Greens with Turkey and Quinoa offer a delicious and nutritious twist on traditional rolls, perfect for family dinners or meal prep. These hearty wraps are filled with lean turkey and protein-packed quinoa, all enveloped in tender collard greens. Not only are they visually appealing with vibrant colors and spices, but they also deliver a satisfying flavor that will impress guests and entice even the pickiest eaters. Enjoy this wholesome dish that elevates your vegetable intake while being quick to prepare.
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 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 and stems removed and trimmed
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a skillet, heat olive oil over medium heat; add turkey, salt, garlic powder, and black pepper. Cook until nearly done.
- Add chopped leek, onion, red pepper, and jalapeño. Cook until softened.
- Combine tomato sauce with dried basil, oregano, and salt; mix into turkey mixture along with quinoa.
- Blanch collard greens in boiling water for 5–7 minutes; pat dry.
- Fill each leaf with turkey mixture; roll tightly and place seam-side down in the baking dish. Top with remaining sauce.
- Cover with foil and bake for 35–40 minutes until heated through.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (approximately 200g)
- Calories: 290
- Sugar: 5g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 90mg