Preheat oven to 350 degrees F (180 degrees C).
Generously grease a casserole dish with olive oil.
Dissolve the Corn Flour (2 tablespoon) into Water (2 tablespoon).
In a medium saucepan, heat the Olive Oil (3 tablespoon) and fry the Onion (1) and Red Chili Pepper (1) until tender.
Stir in the Coconut Milk (2 cup), cornflour mixture, Low-Sodium Chicken Broth (1 cup), Whole Grain Mustard (2 teaspoon), Dijon Mustard (2 teaspoon) and simmer until the sauce starts to thicken. Take the sauce off the heat and stir in the Quinoa (1 cup).
Place the Chicken Breast (420 gram) pieces in the greased casserole dish and pour over the coconut milk mixture. Bake for about 50 minutes until the quinoa and chicken are cooked.
While the casserole bakes, place the Broccoli (1 head) in a bowl, cover with boiling water and leave for 1 minute. Then drain and rinse with cold water to stop the cooking, they should be bright green, set aside.
Once the chicken and quinoa are cooked through, stir the casserole with a wooden spoon, stir in the broccoli florets and top with the White Cheddar Cheese (1/2 cup).
Bake for another 5 - 8 minutes, or until the cheese is melted and the broccoli is cooked to your liking.