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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. 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 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!!)
 

 

 
Thai Chicken Casserole in bowl on napkin
 
 

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!
 

 

 
Quinoa Casserole in cast iron skillet with wooden spoon
 

 

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.

 

 
Quinao Casserole in bowl with ingredients
 

 

 

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.
 

 

 
Quinoa Casserole in bowl with chicken and beans
 
 

 

Yield: 4-6 Servings

Thai Chicken Casserole with Quinoa 

Thai Chicken Casserole

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

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

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

  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!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 507Total Fat: 29gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 42mgSodium: 149mgCarbohydrates: 46gFiber: 9gSugar: 17gProtein: 21g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

Looking for other great Thai flavors? Check out:

 

Jamaican Jerk Chicken Skillet
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Sheet Pan Spiced Pork Meatballs in Almond Sauce with Roasted Vegetables
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Kelly Anthony

Sunday 7th of October 2018

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

Carol Borchardt

Sunday 14th of February 2016

Such a creative combination and it sounds totally delicious!

Claudia & Marcus

Monday 28th of July 2014

Loved it! Delicious!

Jordan

Tuesday 20th of May 2014

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

K.B. Teo

Sunday 18th of May 2014

Will you let me know how the chicken is made?

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