Quinoa-Stuffed Spinach and Feta Boneless Turkey Roast
Ingredients:
- 2-3 pounds boneless turkey breast
- 1 cup quinoa, rinsed
- 2 cups vegetable or chicken broth
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Cooking twine or toothpicks
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Preheat oven to 375°F (190°C).
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In a saucepan, bring the vegetable or chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until the quinoa is cooked and the liquid is absorbed.
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In a skillet over medium heat, add olive oil. Sauté garlic and red onion until softened, about 2-3 minutes. Add chopped spinach and cook until wilted. Remove from heat and stir in the cooked quinoa, feta cheese, dried oregano, salt, and pepper.
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Lay the boneless turkey breast flat on a clean surface. If needed, pound it gently to even thickness. Spread the quinoa-spinach mixture evenly over the turkey, leaving about an inch border around the edges. Roll up the turkey breast tightly and secure with cooking twine or toothpicks.
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Season the outside of the turkey roast with additional salt, pepper, and a drizzle of olive oil.
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Place the turkey roast on a baking dish or roasting pan and bake in the preheated oven for 60-75 minutes, or until the internal temperature reaches 165°F (74°C).
