Well, here we go! We are currently driving across the country (with kids and dogs in tow) to look at houses! Wish us luck that we find one that is perfect for our family and that things go smoothly and easily for us. And also for Grandma and Papa who are watching two girls while we shop for houses! Haha...
I have made this a couple times now, tweaking it each time until I finally got it right. And I'm loving it, so I definitely needed to share it with you! This is an almost one-pot skillet dish (except you need a second pot to cook to quinoa). You can leave the chicken out and make this vegetarian, or you can add it in for a little extra oomph. Either way is delicious, and this is definitely easy to make!
Thai Chicken and Quinoa Casserole
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: entree gluten-free low-cal bell peppers chicken beans quinoa
Ingredients (4-6 servngs)
- 3/4 cup quinoa
- 3-4 mini sweet peppers, diced
- 2 garlic cloves, minced
- 15 ounces black beans, rinsed and drained
- 15 ounces coconut milk
- 1 cup raisins
- 2 TBSP coconut oil or olive oil
- 1/4 tsp salt
- 1 tsp curry powder
- 1/4 tsp cayenne powder
- 1/4 tsp chili powder
- 1 cup chopped cilantro, divided
- 1 bunch green onions, chopped
- 2 cups chopped cooked chicken (you can use leftover, rotisserie, or just skillet cook a few chicken breasts)
Preheat oven to 350F.
Rinse the quinoa and cook according to package directions (7-10 minutes).
While the quinoa is cooking, heat a large cast iron skillet over medium heat.
Add the oil, garlic, peppers, cayenne powder, curry powder, and chili powder, and the white parts of the green onions. Sautee 6 minutes.
Stir in the black beans, coconut milk, raisins, salt, 1/2 cup of the cilantro, chicken and the quinoa.
Bake for 30 minutes.
Allow to sit for 5 minutes.
Top with the green onions and remaining cilantro, serve, and Enjoy!
Powered by Recipage