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