One thing that I used to make fairly regularly for dinner before our son was born was a turkey and couscous casserole. Since there are quite a few things that I am now avoiding eating after noticing reactions from the baby via my breastmilk, I am trying to modify some of my old standbys so they are now free of wheat gluten, dairy & soy (as well as no egg or chicken for my own allergies). Since couscous is made from wheat, I decided to try using quinoa instead. Very similar to the couscous I am used to using, but it has the added benefits of being higher in protein and gluten-free!
I started by cooking four servings of quinoa in water in a medium saucepan. In a separate pan, I added some olive oil, two cloves minced garlic and half a package of ground turkey. I cooked the turkey until opaque, then added in about a cup and a half of beef broth. After that, I added in a variety of veggies: red and yellow baby tomatoes, chopped yellow squash (blanched and frozen from the garden), peeled and chopped sweet potatoes, and baby spinach. Once the quinoa was finished cooking, I added that into the mix as well, added salt & pepper to taste, and cooked for a few more minutes. Super easy, and I had extras to save for later!