Creamy Jackfruit Quinoa Bake Recipe

About this recipe

This comforting gluten-free dinner combines tender chicken with a creamy rice base, all baked to perfection. A simple, no-fuss meal ideal for busy evenings.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Jack Fruit
• 400 Ml Coconut Merchant Organic Coconut Cream
• - Forest Whole Foods Organic White Quinoa

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a medium bowl, mix 1 can of gluten-free cream of celery soup, 1 can of coconut cream, 1 package of gluten-free onion soup mix, and 1 1/2 cans of water until well combined.
3. 3. Spread 1 cup of quinoa evenly across the bottom of a 9 x 13-inch glass baking dish.
4. 4. Arrange 500 g of jackfruit on top of the quinoa in a single layer.
5. 5. Pour the soup mixture evenly over the jackfruit and quinoa, ensuring everything is well covered.
6. 6. Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 hour. Do not remove the foil during baking.
7. 7. Remove the dish from the oven and let it rest for 5 minutes before uncovering. Garnish with 2 tablespoons of chopped fresh parsley and serve warm.