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Thai Chicken and Quinoa Casserole

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This easy Thai Chicken Casserole with Quinoa is a perfect weeknight meal packed with family friendly flavors. Made with quinoa, black beans, coconut milk, curry, and more fun ingredients for a great combination of colors, textures, and flavors. Leftovers reheat well, too!
Thai Quinoa Casserole in cast iron skillet with peppers
updated with new pictures on 9/25/18

When it comes to weeknight dinners, recipes that make as few dishes as possible, are quick and easy, and are packed with both flavor and nutrition seem few and far between.

This easy Thai Chicken Casserole with Quinoa is a perfect weeknight meal packed with family friendly flavors. Leftovers reheat well, too!
Thai Chicken Casserole
Thai Chicken Casserole in bowl on napkin

This chicken quinoa casserole is an almost one pot skillet dish (you do need a second pot to cook the quinoa in).

It is also so easy to customize based on what you have on hand. Leave the chicken out to make it vegetarian. Add in leftover chicken, or swap it out for pulled pork.

I love the combination of flavors – the curry, the coconut milk, the plump little raisins hidden in there. Its so good! Serve it with mango rice for dessert. And this Pineapple Mango Smoothie would be amazing with it, too!
Quinoa Casserole in cast iron skillet with wooden spoon

How to make this casserole recipe:

For the full set of directions, make sure you scroll down to the recipe card below:

  1. Preheat the oven to 350 F and get out a large cast iron skillet.
  2. Cook the quinoa according to package directions. This will take about 7-10 minutes, .
  3. While the quinoa is cooking, heat the cast iron skillet over medium heat.
  4. Add the oil, then sauté the peppers, garlic, spices, and white parts of the green onions until nice and fragrant, about 6 minutes.
  5. Stir in the black beans, chicken, cooked quinoa, coconut milk, raisins, 1/2 cup of cilantro, and salt into the skillet.
  6. Transfer the skillet to the oven and bake for 30 minutes.
  7. Allow to sit for 5 minutes before topping with the chopped green onions and remaining cilantro.

Storage and Reheating Information

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Reheat in the microwave for a minute until warmed through.

Quinao Casserole in bowl with ingredients

How Your Kids Can Cook With You:

  • Kids aged 1-3 can help you measure ingredients, rinse the black beans, and set the table.
  • Kids aged 4-6 can help do everything above, plus help dice the peppers, cilantro and green onions.
  • Kids aged 7-10+ can help do everything above, plus cut the chicken, cook the quinoa, and stir everything together.

*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.

Looking for other great Thai flavors? Check out:

Quinoa Casserole in bowl with chicken and beans

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Thai Chicken Casserole

Thai Chicken Casserole with Quinoa 

This easy Thai Chicken Casserole with Quinoa is a perfect weeknight meal packed with family friendly flavors. Leftovers reheat well, too!
4.43 from 7 votes
Print Pin Rate
Course: 30 Minute Meal
Cuisine: Thai
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 -6 Servings
Calories: 507kcal
Author: Jenni – The Gingered Whisk

Ingredients

  • ¾ cup quinoa
  • 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
  • ¼ tsp salt
  • 1 tsp curry powder
  • ¼ tsp cayenne powder
  • ¼ 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

Instructions

  • 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!

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1g | Calories: 507kcal | Carbohydrates: 46g | Protein: 21g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 149mg | Fiber: 9g | Sugar: 17g

6 Comments

  1. Is there something I could substitute for the coconut milk to make this lower in calories?

  2. Kelly Anthony says:

    I always forget about quinoa! This sounds like a scrumptious way to eat it! YUMMM!

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