Mustard Chicken Quinoa Red Pepper Casserole

Preheat oven to 180°C (350°F) and generously grease a casserole dish with olive oil.

In a medium saucepan, heat olive oil and fry onion and red pepper until tender. Stir in coconut milk, cornstarch mixture, chicken broth, whole grain mustard, Dijon mustard and simmer until sauce starts to thicken. Take sauce off heat and stir in quinoa.

Place chicken pieces in greased casserole dish and pour coconut milk mixture over chicken. Bake for about 50 minutes until quinoa and chicken are cooked.

While casserole bakes, place broccoli florets in a bowl, cover with boiling water and leave for 1 minute. Drain and rinse with cold water to stop the cooking process (they should be bright green!). Set aside.

Once chicken and quinoa are cooked through, stir casserole with a wooden spoon. Stir in broccoli florets and top with grated cheese. Bake for another 5–8 minutes, or until cheese is melted and broccoli is cooked to your liking.

Note: Served with a side dish of some kind, this casserole will serve 6 people. Served on its own (because it really is a complete meal), it’s more likely to serve 4 to 5 people.