Prep 15m | Cook 25m | Serves 4
Ingredients:
- 1 cup quinoa
- 2 teaspoons olive oil
- 350g chicken thigh fillets
- 2 cloves garlic, crushed
- 1 cup reduced salt chicken stock
- 3 zucchinis, thickly sliced
- 400g can cannelini beans, drained
- â…“ cup basil pesto dip
- 100g baby spinach leaves
- â…“ cup grated parmesan cheese
Cooking Method:
Step 1 of 5
Place quinoa in a strainer. Rinse well undercold water.
Step 2 of 5
Heat oil in a flameproof casserole dish (3L to4L capacity) over medium-high heat. Add chicken. Cook, turning occasionally, for about 5 minutes or until lightly browned. Add garlic and quinoa. Cook, stirring, for 1 minute.
Step 3 of 5
Stir in stock and 1 cup water. Bring to a simmer. Stir in zucchini and beans. Season with pepper. Cover with lid. Transfer to oven.
Step 4 of 5
Bake in 200°C preheated oven for 15-20 minutes, until liquid has been absorbed and quinoa is tender.
Step 5 of 5
Gently stir in dip and spinach leaves. Stand covered for 5 minutes, until spinach is wilted. Serve topped with parmesan.
