Having had some good success with using quinoa yesterday to thicken a soup I used it today in a Quinoa and Chicken Casserole. The recipe is a very simple slow cooker one that I have used for years. The main difference is that I used quinoa to thicken the sauce rather than flour, milk and egg.
This is very useful if you have an intolerance to wheat or dairy products.
The main ingredients in this recipe are
3 chicken breasts
1 stick celery
1 pint chicken stock
1 cup of quinoa
pinch of mixed herbs
It was served with new potatoes and brussel sprouts.