If you’re anything like me – spending tons and tons of time on a yummy dinner every day isn’t your thing. I have the perfect solution for you! This meal is a crowd pleaser in my house. It is great fresh out of the oved, reheated for lunch or even frozen and taken out when needed. It’s so simple too! Give it a try – you won’t be disappointed ;)!
Cashew Chicken Quinoa Bake
Quick and easy meal that the whole family will love! It is high in protein and so simple to make!
- 1 Cup Quinoa (Rinsed and uncooked.)
- 1 Cup Yellow Onion (Diced)
- 2 Medium Bell Peppers – any color (Diced into bite size pieces)
- 1 lb Boneless, skinless chicken breast (Diced into bite sized pieces)
- ½ Cup Hoisin sauce
- 1 TBSP Minced garlic
- 2 TBSP Soy sauce (Low-sodium )
- ½ TBSP Fresh ginger – minced (You can also use ginger paste)
- 1¼ Cup Water
- 1 Cup Cashews (Raw or Roasted)
- Optional Garnish Green onions and/or sesame seeds
First, preheat oven to 375ºF and spray a casserole dish with 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. Let quinoa casserole sit for 5-10 minutes to continue thickening and cooling.
Top with cashews to your liking and enjoy!
Optional – Garnish with green onion and/or sesame seeds before serving.
