Blend basil, yogurt, garlic, salt and pepper, pour onto chicken and mushrooms. Set aside to season 10 min to overnight. (you can leave them seasoned overnight in a ziploc bag).
Preheat the oven to 375°F.
Lightly oil a casserole dish. Pour the uncooked quinoa, stock and chicken with mushrooms. Sprinkle with parmessan.
Cook for 15 minutes, cover the casserole and cook for 30 minutes.
Serve.
Chef Pachi
