Cashew Chicken Quinoa Bake (Print-Friendly Version)
A protein-rich one-dish meal combining quinoa, tender chicken, and cashews in a flavorful Asian-inspired sauce.
# What You Need:
→ Base Ingredients
01 -
1 cup white quinoa, rinsed and uncooked
02 -
1 cup yellow onion, minced
03 -
2 medium bell peppers, any color, chopped into bite-sized pieces
04 -
1 lb boneless skinless chicken breast, diced into bite-sized pieces
→ Sauce
05 -
1/2 cup hoisin sauce (or gluten-free alternative)
06 -
1 tablespoon minced garlic
07 -
2 tablespoons low-sodium soy sauce or tamari
08 -
1/2 tablespoon fresh ginger, minced
09 -
1.25 cups water
→ Add-ins & Garnishes
10 -
1 cup cashews (raw or roasted)
11 -
Green onions for garnish (optional)
12 -
Sesame seeds for garnish (optional)
# How to Make It:
01 -
Preheat oven to 375°F (190°C) and spray a casserole dish with cooking spray.
02 -
Place uncooked quinoa on the bottom of the casserole dish. Layer with diced onion and bell peppers, then place the diced chicken on top of the vegetables.
03 -
In a bowl, combine hoisin sauce, minced garlic, soy sauce, fresh ginger, and water. Whisk until well blended.
04 -
Pour the sauce evenly over the chicken and vegetables.
05 -
Cover the casserole dish and bake at 375°F for 45 minutes.
06 -
Remove from oven, add cashews, and bake uncovered for another 10 minutes.
07 -
Allow casserole to rest for 5-10 minutes to thicken before serving.
08 -
Sprinkle with green onions and/or sesame seeds before serving.
# Important Notes:
01 -
This recipe was updated with additional liquid (increased from 1 cup to 1.25 cups water) for better consistency.