Butterbean + Quinoa Bake

This one-tray recipe is truly a wonder! It's bursting with fresh orange and coconut flavour, yet it's heavy enough to feel hearty and nourishing on a cold winter's night. You can make it with or without meat, depending on your preference.

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Butterbean + Quinoa Bake with Orange, Carrot + Coconut

Makes 4 adult portions or 8 baby portions

Preparation time: 10 minutes

Cooking time: 50 minutes

Dairy-free, gluten-free, nut-free

Ingredients:

• 2 tbsp olive oil
• 1 cup (200g / 7oz) tinned butterbeans, rinsed and drained, or 500g / 1lb 2oz organic free-range chicken tenderloins
• 1 small red onion, finely chopped
• 200g / 7 oz baby carrots, cut into thin matchsticks and parboiled for 10 minutes
• 3/4 cup (150g / 5.5oz) quinoa, well rinsed and drained
• 3 tomatoes, chopped
• 400ml / 14 fl oz coconut milk
• 1 1/2 cups (375ml / 13 fl oz) orange juice, pips removed
• 1 unwaxed orange, unpeeled, halved and thinly sliced, pips removed

Method:

1. Preheat the oven to 200°C / 400°F / Gas Mark 6.
2. Heat the oil in a large frying pan over medium heat. If you’re using chicken, add it along with the onion, and sauté for about 5 minutes until the onion has softened and the chicken is white on all sides. Empty into a ceramic roasting dish along with the remaining ingredients, and stir well to combine the orange juice and coconut milk.
3. Bake, uncovered, for 45 minutes, or until the quinoa is cooked through and the orange peel has charred.

Tip for little ones: Baking chicken in a stock for at least 30 minutes makes it moist and soft enough for babies to gum and suck, and it has the added benefit of soaking up the flavour of any of the poaching liquid.

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Butterbean + Quinoa Bake recipe by Vanessa Clarkson. Photography by Jacinta Moore for Lunch Lady Issue 19.