Cozy Quinoa Casserole

I found this recipe on the side of the Kitchen Basics chicken stock box and thought it sounded good. I did slightly modify it. Dustin LOVED it, and it's a good make ahead meal. Plus, quinoa is all the rage right now for being super healthy. You really can't lose.

2 cups of Kitchen Basics chicken stock
1/2 large white onion, diced
sliced fresh mushrooms - you can use whatever kind you wish
2-3 cloves of garlic, minced
1 lb. ground turkey
2 tsp poultry seasoning
1 tsp salt
1/2 tsp ground pepper
1 1/2 cups of uncooked quinoa, rinsed
1/3 cup parsley, minced
1 cup shredded monterey jack cheese

Preheat your oven to 350 degrees. In a skillet, saute the onion in a little bit of olive oil until it is just translucent. Add the mushrooms and garlic. Saute for another 2-3 minutes. Add the ground turkey, breaking it into small pieces as it browns. Once the turkey is cooked, add the poultry seasoning, salt, pepper, stock, and quinoa. Bring it to a boil; then cover and simmer for 10 minutes. Transfer mixture to a 2 qt casserole dish. Mix in parsley and 1/2 cup of cheese. Sprinkle the remaining cheese over the top and bake for 25-30 minutes, or until the cheese is golden brown.  Serve with salad and steamed green veggies!