I had a half of a bag of quinoa leftover from another recipe and have been searching and searching for a new recipe to use it. I was browsing Pioneer Woman’s Tasty Kitchen site and found this recipe. It was really good, a little time consuming; but totally worth it in the end! It was so good and if mushrooms and asparagus aren’t your thing – it would be easy to switch to other veggies.
2 cups milk
1 cup uncooked quinoa
1 can (10.75 oz) fat-free cream of chicken soup
1 can (10.75 oz) fat-free cream of mushroom soup
2 tsp chicken seasoning
1/2 tsp thyme
1/2 tsp dill
8 oz white button mushrooms, sliced
4 pieces boneless, skinless chicken breast, sliced
bunch of asparagus
Preheat oven to 350 degrees. In a large casserole dish, combine milk, quinoa, soups, seasonings and mushrooms. Add strips of chicken breast on top of soup mixture, season with salt and pepper.
Cover the dish and bake for 90 minutes, stirring every 30 minutes.
With 30 minutes left, prepare asparagus for roasting. Cut off ends of spears and coat with olive oil. Place on a baking sheet and roast for 25-30 minutes. Slice roasted asparagus into bite-sized pieces and stir into the casserole.