Make this Cashew Chicken Quinoa Bake for a high-protein, one-dish meal that the whole family will love! Meal prep at its finest.
Can’t get enough of our delicious chicken casserole recipes? Check out this easy orange chicken casserole or this easy southwestern chicken casserole!
Make Your Own Healthy Chinese Takeout
Raise your hand if you’ve jumped on the casserole train. We have been whipping up casserole recipes for the last couple of weeks in the Fit Foodie kitchen and we have no shame!
Today we are sharing one of the original quinoa casserole recipes on FFF! It is also one of the most popular recipes. Want to know why?
- It is stacked with protein (37 grams per serving)
- There’s only one dish to clean
- It tastes like your favorite cashew chicken Chinese takeout (except it’s healthier)
This chicken casserole is made with whole, healthy ingredients, with all of the classic flavors of cashew chicken. PS: have you made our Instant Pot Cashew Chicken? Let’s break this casserole down.
Everything You Need to Know
All you need is one pan.
For this dish, you literally throw everything in a casserole dish UNCOOKED (even the chicken and quinoa) and pop it in the oven for 60 minutes.
Can I use other vegetables in this casserole?
Yes, you can use other vegetables in this chicken casserole. If you don’t have peppers on hand or want to use something else. Feel free to use any of your favorite vegetables. Below are some of our top substitution picks!
- pea pods
- green beans
Does it matter what kind of quinoa I use?
I tested this with traditional white quinoa and Inca Red Quinoa.
I noticed that the red quinoa needed to cook a bit longer than the white, so just be mindful of that if you only have red on hand!
Do I need to use specific cashews in this recipe?
You can use whatever cashews you have on hand! However, we recommend using roasted salted cashews for the best flavor!
What are the best toppings for this cashew chicken casserole?
The topping options are endless for this cashew chicken casserole! Below are our go-to toppings!
- fresh lime juice
- green onions
Can I freeze this cashew chicken casserole?
Yes, you can freeze this cashew chicken casserole! Make the casserole as instructed in the recipe card and then let it cool completely.
Next, cover the casserole dish with plastic wrap and then tin foil to tightly seal the casserole and place in the freezer for up to 3 months. You can also transfer the casserole into meal prep containers for single-serve options!
Cashew Chicken Casserole Tips
Here are a few tips and tricks to make sure you get the most bang for your buck when you make this chicken casserole recipe!
- Make sure that all the quinoa is submerged in liquid before you place the casserole in the oven.
- If you find that your chicken casserole isn’t cooking evenly, try stirring the casserole halfway through the cook time.
- Be sure to spray your casserole dish before placing ingredients into the casserole dish. This will prevent the ingredients from sticking to the casserole dish when you are serving it!
Healthy Chinese Take-Out Recipes
- Instant Pot Beef and Broccoli
- Healthy Orange Chicken
- General Tso’s Cauliflower
- Vegetarian Fried Rice
More Chicken Casserole Recipes
- Best Chicken Casserole Recipes
- Cauliflower Mac and Chicken Casserole
- Healthy Chicken Enchilada Casserole with Brown Rice
Cashew Chicken Quinoa Bake Video
Cashew Chicken Quinoa Bake
- 1 cup white quinoa rinsed and uncooked
- 1 cup yellow onion minced
- 2 medium bell peppers any color, chopped into bite-sized pieces
- 1 lb. boneless skinless chicken breast diced into bite-sized pieces
- 1/2 cup hoisin sauce or gluten-free hoisin sauce
- 1 tablespoon minced garlic
- 2 tablespoons soy sauce or tamari low sodium
- 1/2 tablespoon fresh ginger minced (fresh ginger paste works, too)
- 1.25 cups water
- 1 cup cashews raw or roasted work
- optional garnishes: green onion and/or sesame seeds
- First, preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.
- Next, place 1 cup uncooked quinoa on the bottom of the casserole dish and layer with diced onion and red pepper on top. Place sliced chicken on top of veggies.
- Prep sauce by mixing together hoisin sauce, minced garlic, soy sauce, fresh ginger, and 1 cup of water. I used a fork to whisk everything together.
- Evenly pour the sauce over chicken breast.
- Bake at 375º for 45 minutes, covered. Remove from oven and add 1 cup of cashews and bake for another 10 minutes.
- Let quinoa casserole sit for 5-10 minutes to continue thickening and cooling.
- Garnish with green onion and/or sesame seeds before serving.
Tips & Notes
- New photos were taken of this recipe on April 28, 2020. I also upped the water from 1 cup to 1.25 cups for a tad more liquid!
I was so excited to try this new meal prep. But if just didn’t work out. I followed directions perfectly, lid on casserole dish and my quinoa was not old (just bought today for this dish). However the quinoa just did not soak up the sauce and like another post I ended up with a soup + uncooked quinoa. Boo! I’ll try to save it by picking out chicken , veggies and putting on top of rice. I was so disappointed! Maybe a slow cooker would be better for this recipe?
This looks so amazing! Can’t wait to make it.
I do have a question. How long can you save it in my fridge? My idea is to make it on a sunday, then save it in an airtight ovendish in the fridge and take some out throughout the week for lunch at work.
This recipe is very good. I added broccoli, I like how it adds more color and texture. I also used half Teriyaki and half hoisin sauce.
Do you cook your chicken before adding it to the casserole?
You don’t! The chicken will cook in the casserole during the bake time 🙂
This dish turned out fabulous. I made (almost) a double batch. I had the dishes covered for 50 minutes in the oven and left the covers off for the last 10. Everything was perfectly baked! Thank you for sharing! (Not the best photo but a picture of them after mixing it all up.)
Oo amazing idea to make a double batch, Alyssa!
This was pretty good when I thought it was a “healthy “ meal but then when I put it in MyFitnessPal , I about died because of the 54 grams of carbs and super high sodium . I think you should consider changing the name of this recipe . I guess it was also my fault too because I just assumed since it was on “Fit Foodie Finds “ and that it had the word “healthy” , I just trusted it to be that . Lesson learned . Easy and quick but not worth all the carbs .
You can make a lower sodium option but carbs get a bad reputation but they are so important. Carbs are healthy. If anything MyFitnessPal is way worse for you than some carbs.
I should have taken a photo. I don’t know what I did wrong but the Quinoa didn’t absorb any of the liquid. I basically ended up with delicious Cashew Chicken Soup. So we served it over rice.
Oh no! Often times if your quinoa doesn’t cook properly, it means that it’s old/expired.
Excited to try this! My fiancé is allergic to cashews, can we sub for almonds instead?
The ingredient list says 1.25 cups, but the recipe step still says 1 cup
Just made this. It was very good and my first time trying quinoa.
Hii I’m a college student with no oven currently. Any other way to make it ?
Unfortunately, we haven’t tested any other methods!
This was delicious and the fam loved it. Definitely a keeper – thank you!!! Any suggestions on what other veggies I could use instead of peppers?
Broccoli and/or cauliflower would be delish!
Yes! I wanted more veggies. Next time.
I love this recipe and make it once a month probably. Do you think it would work in a crockpot? What settings would you recommend ?
I don’t see why not! I would try low for 6-8 or high for 3-4!
The flavors in this were delicious, and the chicken was moist and perfectly cooked! I did struggle with the quinoa, however. I typically make it on the stove with no problems, but I baked it uncovered and it seems a tad undercooked, and the sides of the pan had blackened. I added some liquid and gave it a stir and threw it in a bit longer, but it didn’t seem to help much. Am I doing something wrong?
Try covering your casserole before baking it. This will help steam cook the quinoa. I actually just updated that in the recipe card. Also, make sure your quinoa isn’t old! I’ve had this happen where old quinoa just refuses to cook and pop from its shell!
This has become a staple in our household and it makes for awesome leftovers. We are obsessed!
Seriously one of my favorites!
Random question – could you sub tofu for the chicken? I love this recipe but am trying to use up some tofu — thanks!!!
Hey Ellie! I think that should work. I don’t have too much experience cooking with tofu!
Thank you!! PS I just love you badass ladies – I’m a MN native living in Washington, DC and you all make my tiny city apt so much more vibrant, flavorful, and healthy! XX
Awwww this makes me SO HAPPY. Thank you for your note!
This was so good! I’m a college student and this was easy, cheap, and delicious!
I’m excited to try this. Do you think this can be eaten cold or does it need to be heated up?
I don’t see why not! I’ve done it before 😛
Love this recipe! Great for meal prep!
This is a family fave!!!!