30 Minute Meal/ One Pan/ Weeknight Meals

Thai Chicken and Quinoa Casserole

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Thai Quinoa and Chicken Casserole
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…
Thai Skillet Casserole with Quinoa
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 of protein. Either way is delicious, and this is definitely easy to make! I love the combination of flavors – the curry, the coconut milk, the plump little raisins hidden in there. Its so good! And this Pineapple Mango Smoothie would be amazing with it!
Thai Quinoa Casserole

Thai Chicken and Quinoa Casserole

Print Recipe
Serves: 4-6 servings Cooking Time: 45 minutes

Ingredients

  • 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)

Instructions

1

Preheat oven to 350F.

2

Rinse the quinoa and cook according to package directions (7-10 minutes).

3

While the quinoa is cooking, heat a large cast iron skillet over medium heat.

4

Add the oil, garlic, peppers, cayenne powder, curry powder, and chili powder, and the white parts of the green onions. Sautee 6 minutes.

5

Stir in the black beans, coconut milk, raisins, salt, 1/2 cup of the cilantro, chicken and the quinoa.

6

Bake for 30 minutes.

7

Allow to sit for 5 minutes.

8

Top with the green onions and remaining cilantro, serve, and Enjoy!

Looking for other great Thai flavors? Check out:

 

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About

Jenni lives in Des Moines, Iowa with her amazing husband, two girls, two dogs who think they are children, and a feisty cat. She is the creator of The Gingered Whisk, a recipe blog dedicated to finding easy, healthy-ish, and tasty weeknight meals that kids and adults alike will love. She is super passionate about helping every member of a family learn to love great food. When not cooking, eating, or thinking about food, she is often hiking around area parks, creating intricate legos castles with her girls, watching nerdy tv with her husband, or curled up in a corner somewhere reading a good book.

5 Comments

  • Reply
    mickeydownunder
    April 11, 2014 at 6:13 AM

    G'day! I have never cooked or baked with quinoa! It is on my list to do!
    Your recipe sounds delicious!
    Cheers! Joanne
    http://whatsonthelist.net

  • Reply
    K.B. Teo
    May 18, 2014 at 6:38 PM

    Will you let me know how the chicken is made?

  • Reply
    Jordan
    May 20, 2014 at 2:24 AM

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

  • Reply
    Claudia & Marcus
    July 28, 2014 at 5:35 PM

    Loved it! Delicious!

  • Reply
    Carol Borchardt
    February 14, 2016 at 7:32 PM

    Such a creative combination and it sounds totally delicious!

    • Leave a Reply

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