Chicken Quinoa Bake


This dish is a twist on Derval O’Rourke’s version. The sauce also works great as a gratin base to make a healthy cauliflower cheese type dish. Serve it alongside a green leafy salad, steamed vegetables or a baked sweet potato. The recipe includes the weight of cooked quinoa, just half this weight to get the uncooked equivalent.


Serves 4-6 depending on hunger levels.

  • 300g cooked and cooled quinoa
  • 4 chicken breasts
  • 300g broccoli florets
  • 200g cauliflower florets
  • 300g yoghurt (natural or Greek)
  • 100g creme fraiche
  • 1 tbsp curry powder
  • 2 tsp Dijon mustard
  • 2 tsp plain flour
  • 2 tsp cumin
  • 1 tsp turmeric
  • juice of 1/2 lemon
  • handful of flaked almonds
  1. Gently steam the broccoli and cauliflower florets until tender and set aside to cool.
  2. IMG_2630 Prepare the sauce by mixing together the yoghurt, creme fraiche, mustard, flour, curry powder, spices and lemon juice. IMG_2617
  3. Evenly spread the cooled quinoa over the base of a large oven-proof dish.
  4. IMG_2628 Cut the chicken into bite-sized pieces and gently brown in a frying pan with a little coconut oil.
  5. Place the browned chicken pieces in a large saucepan, add the broccoli and cauliflower and mix through the sauce until everything is well coated.
  6. Spoon the chicken and vegetable mix over the quinoa. Sprinkle over the flaked almonds and bake in an oven at 180°C for 30-40 mins until it begins to brown.

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