Cashew Chicken Quinoa Bake
- PREP TIME:15 mins
- COOK TIME:55 mins
- TOTAL TIME:1 hour 10 minutes
- Yield: 4
Ingredients
- 1 cup quinoa, rinsed and uncooked
- 1 cup yellow onion, minced
- 2 medium red peppers, chopped into bite-sized pieces
- 4 4oz chicken breasts, diced into bite-sized pieces
- 1/2 cup hoisen sauce (or gluten-free hoisen sauce)
- 1 tablespoon minced garlic
- 2 tablespoons soy sauce or tamari (low sodium)
- 1/2 tablespoon fresh ginger, minced
- 1 cup water
- 1 cup cashews, roasted and slightly salted
- green onion for garnish
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 on diced onion and red pepper on top. Place sliced chicken on top of veggies.
- Prep sauce by mixing together hoisen 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 chicken breast.
- Bake at 375º for 45 minutes, uncovered. Remove from oven and add 1 cup of cashews and bake for another 10 minutes.
- Garnish with green onion.
Nutrition
- Serving Size: 4
- Calories: 457
- Sugar: 15
- Fat: 10
- Carbohydrates: 54
- Fiber: 5
- Protein: 37
