Rather than boiling quinoa, try baking it instead. This all-in-one dish is simple to make and comforting on cold winter nights.
150g Waitrose Wholesome Organic Quinoa
150g Waitrose Wholesome Soft Apricots
300ml hot vegetable stock
1 pack Free Range Chicken Mini Fillets (about 425g)
Juice and finely grated zest of 1 orange
50g pistachios, roughly chopped
Preheat the oven to 200°C, gas mark 6. Place the quinoa in a rectangular 20cm x 26cm baking dish. Stir in the apricots and the stock, and place the chicken fillets on top in a single layer. Drizzle with the orange juice and zest.
Cover the baking dish with foil and bake in the oven for 20 minutes, stirring once during cooking. Remove the foil and return the dish to the oven for a further 15 minutes. Allow to stand for 5 minutes. The quinoa should be swollen and the liquid absorbed.
Sprinkle with the pistachios and serve with orange wedges and seasonal vegetables.
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