You can use any combination of vegetables your family enjoys eating. Tomato and roasted rep pepper soup + chicken broth.Rember, the key here is that you are using 2 cups of liquid for every cup of quinoa. Now that you’ve mastered this chicken quinoa casserole roll up your sleeves because there are SO many ways to change this up recipe up! The quinoa and chicken stay the same, but everything else can change! Switch Out Your Liquid You want to make sure you have two cups of liquid for every cup of quinoa so that you ensure your dish turns out. The liquid to quinoa ratio is essential in any quinoa casserole recipe.Anything left out won’t cook and be very dry and crunchy.
Make sure your quinoa is fully submerged in the liquid.This is an excellent dish to use chicken tenderloins in.You can tell with this Chicken Quinoa Casserole is ready to come out of the oven with the liquid that has been absorbed by the quinoa, and the quinoa is fluffy.Take off tinfoil, give a stir, add any toppings and cook for about ten more minutes. Cover the casserole dish with tinfoil and place in the preheated oven for 45minutes.I made my soy-free Asian-style dressing for this recipe by whisking together Coconut Aminos, minced garlic, Coconut Aminos Hoisin Sauce, grated ginger, and 1 cup of water. Season with salt and pepper and then covers with bone broth and sauce.For this recipe, I’m using peppers, onion, and carrots. Choose your vegetables, rinse and chop.Then rinse and chop your chicken into even pieces, placing them in the same casserole dish with the quinoa.Start by rinsing your quinoa and placing it in a lightly oiled casserole dish.Once you learn the foundation of this recipe, the possibilities for variations and adaptions are endless.
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