Baked quinoa pilaf with chicken, mushroom and feta

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Heat half the oil in a large flameproof casserole dish over high heat. Cook chicken, turning, in batches, for 3–4 minutes or until browned. Transfer to a plate.
2. Heat remaining oil in same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add mushrooms and cook, stirring, for 3–4 minutes or until golden. Add garlic, thyme and rind and cook, stirring, for 1 minute or until fragrant. Add quinoa and stir to coat. Add wine and cook, stirring, until almost evaporated. Add stock and bring to the boil.
3. Bake in oven, covered, for 20 minutes. Add zucchini, kale and chicken and bake for 5 minutes or until quinoa and vegetables are tender, chicken is cooked through and stock has been absorbed. Serve pilaf sprinkled with feta and extra rind.