Description
Tender roasted turnips filled with a savory mix of quinoa, spinach, herbs, and feta. These stuffed turnips are comforting, healthy, and packed with flavor.
Ingredients
Scale
- 6 medium-sized turnips, peeled
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1 cup chopped spinach (fresh or thawed frozen)
- 1/3 cup crumbled feta
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a pan, sauté onion and garlic in 1 tablespoon olive oil until softened.
- Stir in quinoa, spinach, feta, parsley, lemon juice, salt, and pepper. Mix well and remove from heat.
- Using a spoon or melon baller, hollow out each turnip, leaving a sturdy shell.
- Fill each turnip with the quinoa mixture and place in the baking dish.
- Drizzle the tops with remaining olive oil.
- Cover with foil and bake for 30 minutes. Uncover and bake an additional 10–15 minutes until turnips are tender and tops are golden.
- Garnish with extra parsley or feta before serving.
Notes
- Choose similar-sized turnips for even cooking.
- Add chopped nuts or red pepper flakes to the filling for extra crunch or spice.
- To avoid bitterness, blanch sharp-tasting turnips before stuffing.
- Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 stuffed turnip
- Calories: 180
- Sugar: 4g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg