Instructions

1. Spray a 9 by 13 casserole dish with olive oil spray. Preheat oven to 400.
2. Add olive oil to a large skillet and bring to medium heat. Add sweet onion and red bell pepper. Saute for a few minutes or until softened. Add garlic cloves and cook for a minute. Add spices and toast for thirty seconds. Add ground turkey and cook, breaking up with a spoon, until no longer pink. Toss in kale and remove from heat.
3. In a separate sauce pan with a lid, bring 2 cups chicken stock and 1 cup quinoa to a boil. Add dried fruit; cover and simmer on low for 15 minutes. Remove from heat, covered, for five minutes. Uncover and stir to fluff.
4. In a large glass bowl, whisk together egg and orange juice. Add turkey/veggie mixture and cooked quinoa to bowl. Stir in 1/2 tsp salt until combined and casserole starts to come together. Pour evenly into greased (with olive oil cooking spray) 9 by 13 casserole dish; top with sesame seeds.
5. Bake at 400 for 12-15 minutes or until casserole is lightly browned and heated through. Top with parsley if desired and serve with lemon yogurt sauce for drizzling.
6. Easy​ ​Lemon​ ​Yogurt​ ​Sauce
7. Whisk yogurt, lemon juice and lemon zest together in a small bowl. Serve with casserole.