- 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 sauce over chicken breast.
- Bake at 375º for 45 minutes, uncovered. 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!
Nutrition FactsServing Size: 4 Calories: 457 Sugar: 15 Fat: 10 Carbohydrates: 54 Fiber: 5 Protein: 37
Keywords: Cashew Chicken Casserole