Asian Quinoa Casserole
Quinoa.
It’s a grain that’s so hot right now! (I hope you got my Zoolander reference.)
In all it’s trendy splendor, it’s easy to see why it’s getting so much “health hype”. Why? Because it’s SO FULL of protein to keep you feeling full longer. It has a nutty flavor, so it goes with EVERYTHING. That’s why you see it as a hot breakfast, in cookies, in cold salads, in hot salads, and in casseroles: the vehicle we’ll be using to deliver our quinoa-y-goodness to your food hole. Or mouth, to be P.C.
And…who doesn’t love an Asian-fusion of flavors? That’s right, no one. So get some chicken stock and coconut milk boiling, because we’re going to cook some quinoa!
Asian Quinoa Casserole
Ingredients:
1 cup quinoa
3/4 cup light coconut milk
1 cup chicken broth
3 chicken breasts
2 teaspoons sesame oil
2 teaspoons soy sauce + 1 tablespoon soy sauce
1/2 lbs celery
1/2 lbs carrots
1 knob of ginger
4 green onions
1 red pepper
1/2 onion
1/2 teaspoon garlic salt
1/4 teaspoon white pepper + 1/4 teaspoon white pepper
1. Mix the chicken broth, coconut milk, and 1 tablespoon soy sauce. Use this as the cooking liquid and cook the quinoa to the boxes instructions.
2. Dice the chicken and season in a bowl with 1 teaspoons sesame oil, 2 teaspoons soy sauce, and 1/4 teaspoon white pepper.
3. Chop the vegetables into medium sized pieces and set aside.
4. Mince the ginger and set aside.
5. Add the cooked quinoa to the bottom of a 9×13 casserole dish.
6. Layer the raw chicken on top of the quinoa.
7. Mix the vegetables with 1 teaspoon sesame oil, 1/4 teaspoon white pepper, 1/2 teaspoon garlic salt, and the ginger. Layer over the top of the quinoa and chicken.
8. Bake at 400 degrees for 40 – 45 minutes, or until chicken is done.
- 1 cup quinoa
- 3/4 cup light coconut milk
- 1 cup chicken broth
- 3 chicken breasts
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce + 1 tablespoon soy sauce
- 1/2 lbs celery
- 1/2 lbs carrots
- 1 knob of ginger
- 4 green onions
- 1 red pepper
- 1/2 onion
- 1/2 teaspoon garlic salt
- 1/4 teaspoon white pepper + 1/4 teaspoon white pepper
- Mix the chicken broth, coconut milk, and 1 tablespoon soy sauce. Use this as the cooking liquid and cook the quinoa to the boxes instructions.
- Dice the chicken and season in a bowl with 1 teaspoons sesame oil, 2 teaspoons soy sauce, and 1/4 teaspoon white pepper.
- Chop the vegetables into medium sized pieces and set aside.
- Mince the ginger and set aside.
- Add the cooked quinoa to the bottom of a 9×13 casserole dish.
- Layer the raw chicken on top of the quinoa.
- Mix the vegetables with 1 teaspoon sesame oil, 1/4 teaspoon white pepper, 1/2 teaspoon garlic salt, and the ginger. Layer over the top of the quinoa and chicken.
- Bake at 400 degrees for 40 – 45 minutes, or until chicken is done.
How do you eat quinoa? Let us know in the comments section!
Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.
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