This easy Thai Chicken Casserole with Quinoa is a perfect weeknight meal packed with family friendly flavors. Leftovers reheat well, too!
updated with new pictures on 9/25/18
When it comes to weeknight dinners, recipes that makes as few dishes as possible, are ready quickly, and are packed with both flavor and nutrition seem few and far between. Dirty dishes are not my favorite thing. In fact, I would sometimes rather a recipe take longer if it means there are less dishes for me to put in the dishwasher later. That’s the second reason why this recipe is my favorite – it only needs a skillet and a pan, and a few measuring tools. (are you wondering about the number one reason why this recipe is one of my all time favorites? You are going to have to try it and find out!!)
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Thai Chicken and Quinoa Casserole
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. You can also stir in leftover cooked chicken or shredded pulled pork. Its an easy recipe to customize based on what meat you have on hand. 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, too!
Interested in adding more Asian flavors to your weeknight meals but not sure how to make it actually doable? Check out my Beginner’s Guide to Asian Cuisine for easy tips and recipes that are weeknight and kid-friendly and will help your weeknight meals be a win!
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.
Books about Thailand to Read with Your Kids:
Because I am such a bookworm myself, and I think there is no easier way to gets interested in things than with books, I always include a great list of books that go along with my recipes.
Jenni Ward/The Gingered Whisk is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
- Mela and the Elephant by Ziyue Chen is a cute book that teaches kindness and explores Thai culture.
- Hush! A Thai Lullaby by Minfong Ho is a charming rhyme where a mother asks all the wildlife around her to say quiet while her baby sleeps.
- Peek! A Thai Hide and Seek by Minfong Ho has great rhyming text and explores all kinds of animals!
- Nu Dang and His Kite by Jacqueline Ayer is a cute story about a boy who looses his kite and explores the river with its floating market.
Thai Chicken Casserole with Quinoa
Yield: 4-6 Servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
This easy Thai Chicken Casserole with Quinoa is a perfect weeknight meal packed with family friendly flavors. Leftovers reheat well, too!
Ingredients
- 3/4 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
- 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
- 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!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 507 Total Fat: 29g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 42mg Sodium: 149mg Carbohydrates: 46g Net Carbohydrates: 0g Fiber: 9g Sugar: 17g Sugar Alcohols: 0g Protein: 21g
Looking for other great Thai flavors? Check out:
6 Comments
mickeydownunder
April 11, 2014 at 6:13 AMG'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
K.B. Teo
May 18, 2014 at 6:38 PMWill you let me know how the chicken is made?
Jordan
May 20, 2014 at 2:24 AMIs there something I could substitute for the coconut milk to make this lower in calories?
Claudia & Marcus
July 28, 2014 at 5:35 PMLoved it! Delicious!
Carol Borchardt
February 14, 2016 at 7:32 PMSuch a creative combination and it sounds totally delicious!
Kelly Anthony
October 7, 2018 at 6:13 PMI always forget about quinoa! This sounds like a scrumptious way to eat it! YUMMM!