Chicken & Quinoa Casserole - a2 Milk™

Chicken & Quinoa Casserole

Quinoa is often referred to as a ‘Super-Food’ because it’s full of protein, it’s gluten-free and its uses in recipes are endless. For this recipe we’ve teamed it with a mixture of spices, veggies, chicken and homemade a2 Milk™ ricotta to create a delicious and hearty casserole packed with good-for-you ingredients

 

Servings: 8 -10

Ingredients

  • 150g homemade a2 Milk™ ricotta cheese
  • 235ml Semi – Skimmed a2 Milk™
  • 150g quinoa, uncooked
  • 470ml vegetable broth or water
  • 1 onion, chopped (divided in half)
  • 1 garlic clove, minced
  • olive oil
  • 680g chicken breast, cut into chunks
  • 2 medium sized carrots, chopped
  • 2 handfuls of green beans, chopped
  • 2 celery stalks, chopped
  • 3 tbsp fresh basil, chopped + additional garnish
  • 1-2 tbsp fresh parsley, chopped + additional garnish
  • 3 sage leaves, chopped
  • ¼ tsp. ground mustard
  • garlic salt to taste
  • salt and pepper to taste
  • ½ – ¾ cup Slivered almonds

Directions

  • Preheat oven to 190°c.
  • Rinse the Quinoa under a cold tap before using to remove the bitter film. Once rinsed, cook the quinoa according to the pack instructions. Using vegetable or chicken stock will add more flavour.
  • Slightly under cook the quinoa by 2-3 minutes and drain off the excess liquid.
  • Add half of the chopped onion and the garlic to a large non-stick pan to soften.
  • Whilst waiting for the onion, season the chicken strips with the garlic salt and black pepper then add to the frying pan. On a medium heat cook the chicken, onions and garlic until the chicken is cooked all the way through.
  • Once the chicken has cooked, remove the chicken and onion from the pan and place in to a large mixing bowl. It’s best to use a slotted spoon to drain off any excess liquid.
  • Now add the remaining onion, celery, carrots and green beans to the mixing bowl.
  • In a different bowl, mix together fresh Semi-Skimmed a2 Milk™, homemade a2 Milk™ ricotta, chopped basil, parsley and sage, salt, ground mustard and pepper. Then slowly add the ricotta and spice mix to the quinoa and chicken, and ensure it is evenly coated.
  • Pour the mixture into a large casserole dish and sprinkle the top with slivered almonds.
  • Cover the dish and bake for 20 minutes, and then remove the cover and bake for an additional 35-50 minutes until the vegetables are soft and cooked all the way through.
  • If you want the top to be crispy, spray the top with cooking spray and broil for 3-5 minutes until the top is to your liking.
  • Let the casserole stand for 10 minutes before serving and garnish with fresh herbs if desired.
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