Tastes great, organic, low sodium, and gluten-free.Here's a recipe for Turkey And Zucchini Quinoa Pasta Casserole With Mozzarella:Turkey And Zucchini Quinoa Pasta Casserole With MozzarellaIngredients for 5 servings~32 oz lean ground turkey (93%)8 oz (1 box) quinoa pasta (shells)5/8 cup shredded mozzarella (1/8 cup on each)1/2 red onion (chopped)2 cups zucchini (chopped)1 bell pepper (chopped)2 tomatoes1 cup chicken brothTwo 6 oz can tomato pasteDirections1. Set oven to 375 degrees F.2. Boil quinoa pasta, rinse with warm water, and set aside.3. Set a skillet on medium-high heat and lightly spray with coconut oil. Toss in red onionand granulated or freshly minced garlic. Cook in the skillet until the onions are nearlytranslucent.4. Add in the ground turkey meat. Stir and cook with a wooden spoon or spatula. Chopthe turkey and separate it as it cooks.5. Once the turkey is nearly finished cooking, add zucchini, tomato paste, tomatoes, bellpeppers, and one cup chicken broth.6. Stir slowly and reduce heat slightly. Cover and cook until the mixture begins tosimmer.*Tip: If your skillet is large enough, add in cooked pasta. If not, continue on tostep 7.7. Put the pasta in a pyrex baking dish. Pour the mixture on top of the pasta.8. Top with mozarella9. Bake in the oven for 20 minutes at 375F.10. Eat and enjoy!!!Nutrition FactsServing size: 1 servingRecipe yields: 5 servingsCalories 475Total Fat: 14 gTotal Carbs: 49 gProtein: 42 g