Soft Quinoa, Turkey and Cheese Stacks
Small baked stacks that are tender inside and lightly golden outside, made with quinoa, ground turkey, carrot, and cheese. They are easy to hold and have a mild flavor that works well for kids.
Ingredients
- 80 g uncooked quinoa (enjuagada)
- 160 ml water (for cocinar the quinoa)
- 250 g ground turkey (preferiblemente magro)
- 60 g finely grated carrot (without compactar)
- 70 g shredded mozzarella cheese (divided)
- 1 unit egg (beaten)
- 25 g oat flour (for dar estructura)
- 10 ml olive oil (for engrasar and mezclar)
- 2 g onion powder (optional)
- 1 g garlic powder (optional)
- 2 g salt (ajustar to taste)
- 0.5 g black pepper (suave, optional)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Lightly grease a baking sheet or a muffin tin with 1 teaspoon of the olive oil.
- 2
Place the quinoa in a fine sieve, rinse well, and add it to a saucepan with the water. Cook over medium heat until it starts to boil, then lower the heat, cover, and cook for 12 minutes or until the water is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff the quinoa with a fork.
- 3
While the quinoa cooks, mix the ground turkey, grated carrot, beaten egg, oat flour, onion powder, garlic powder, salt, black pepper, and the remaining teaspoon of olive oil in a large bowl.
- 4
Add the cooked quinoa and 50 g (about 1/2 cup) of the shredded mozzarella cheese to the bowl. Mix very well until you have a moist mixture that can still be shaped by hand.
- 5
Shape the mixture into 8 small stacks, pressing each portion gently with your hands, or divide the mixture among 8 muffin cups for an even shape.
- 6
Place the stacks on the baking sheet or in the muffin tin and bake for 15 minutes at 200 °C / 400 °F.
- 7
Remove from the oven, sprinkle the remaining 20 g of mozzarella on top, and bake for 5 to 7 more minutes at 200 °C / 400 °F, until the stacks are fully cooked and lightly golden.
- 8
Let them rest for 3 minutes before serving so they hold their shape. Serve warm.
Chef tips
For a softer texture, grate the carrot on the fine side of the grater. For a fun presentation, use a small muffin tin and unmold the stacks while still warm.
Substitutions
You can swap the mozzarella for Monterey Jack or a mild shreddable fresh cheese. The oat flour can be replaced with fine breadcrumbs, although that will change the allergens and texture. Ground turkey can be replaced with ground chicken in the same amount.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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