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–+ servings
A Cashew Chicken Casserole with vegetables and cashews.
4.66 from 90 votes

Cashew Chicken Quinoa Bake

Make this Cashew Chicken Quinoa Bake for a high-protein, one-dish meal that the whole family will love! Meal prep at its finest! 
Prep 15 minutes
Cook 55 minutes
Total 1 hour 10 minutes
Fat 10
Carbs 54
Protein 37
Yield 4

Ingredients

  • 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

Instructions

  • 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!

Nutrition Facts

Calories: 457kcal | Carbohydrates: 54g | Protein: 37g | Fat: 10g | Fiber: 5g | Sugar: 15g