Creamy Quinoa Casserole with Chicken and Mushrooms
Serves: 8-10 servings
  • 1 cup uncooked quinoa
  • 1-1/2 cups water + 1 tablespoon apple cider vinegar
  • 1 cup bone broth
  • 1 cup organic, grass-fed cream (or raw cream)
  • ¼ cup white rice flour
  • ¼ cup butter
  • ½ teaspoon sea salt
  • ½ teaspoon white pepper
  • 1-3/4 cup bone broth or water
  • 1.5-1.75 pounds boneless skinless chicken thighs, cut into 1"/bite-size cubes/pieces
  • 3 cloves garlic, crushed or minced
  • 1 cup shredded Gruyere cheese (or use jack for a milder flavor)
  • 1 pound mushrooms, sliced
  • 2 tablespoons animal fat, butter, or avocado oil (for sauteing)
  • 1-1/2 teaspoons Herbes de Provence or mixed Italian herbs
  • ½ teaspoon sea salt
  1. In a medium size bowl, soak the quinoa in the 1-1/2 cups water and apple cider vinegar overnight. When ready to assemble the casserole, rinse the quinoa in a fine mesh strainer and set aside. It will cook in the oven.
  2. Grease a large casserole dish (9" by 13" or similar) and set aside. Preheat the oven to 400 degrees Fahrenheit.
  3. Place ¼ cup butter in small saucepan and melt over medium heat. Add the ¼ cup rice flour and cook, whisking for 5 minutes, to cook the raw flavor out of the flour. (This part smells really good.) In a steady, thin stream, constantly whisk in the bone broth, then the cream, allowing the liquid to absorb the flour, as it becomes a creamy sauce. Simmer over low heat for 3 minutes. Add the ½ teaspoon sea salt and ½ teaspoon white pepper, stirring, and set aside.
  4. In a large skillet, melt the 2 tablespoons preferred fat over high heat. Add mushrooms and ½ teaspoon sea salt, stirring briefly. Cover for 2-3 minutes, to produce steam. Uncover and add herbs. Saute over medium-high heat for 8 minutes more. Set aside and allow to cool slightly for about 10 minutes. Add cubed chicken and stir to combine.
  5. Place soaked, rinsed quinoa (uncooked) into greased casserole dish, spreading it out evenly. Top with chicken mushroom mixture, spreading it out over the quinoa. Add about ¾ of the total grated cheese to the roux (cream sauce), stirring briefly to mix. Top chicken and mushrooms with cream sauce. Spread the sauce to within 1" of the edges of the casserole. Pour the 1-3/4 cup bone broth or water in around the edges. Carefully transfer dish to oven and bake 45 minutes, until edges are bubbling rapidly and all water is absorbed.
  6. Serve with an optional side of wilted greens or a green salad.
Recipe by The Nourishing Gourmet at