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Cashew Chicken Quinoa Bake Recipe

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4 from 11 reviews

This Cashew Chicken Quinoa Bake is a flavorful and wholesome one-dish meal combining protein-packed chicken, nutrient-rich quinoa, crunchy cashews, and a savory hoisin-based sauce. Perfectly baked to meld the sweet and tangy Asian-inspired flavors, this recipe is a convenient and delicious way to enjoy a balanced dinner with vibrant vegetables and a satisfying texture.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian Fusion
  • Diet: Gluten Free

Ingredients

Main 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 cup cashews (raw or roasted)

Sauce Ingredients

  • 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 or fresh ginger paste)
  • 1.25 cups water (divided: 1 cup for sauce, 0.25 cup used within quinoa or sauce as part of baking liquid)

Optional Garnishes

  • Green onion (sliced)
  • Sesame seeds

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375ºF and lightly spray a casserole dish with coconut oil cooking spray to prevent sticking.
  2. Layer Quinoa and Vegetables: Spread 1 cup of uncooked, rinsed white quinoa evenly on the bottom of the casserole dish. Layer the minced yellow onion and chopped bell peppers evenly over the quinoa. Then, place the diced chicken breast pieces on top of the vegetables.
  3. Mix Sauce: In a bowl, whisk together 1/2 cup hoisin sauce, 1 tablespoon minced garlic, 2 tablespoons soy sauce or tamari, 1/2 tablespoon fresh minced ginger, and 1 cup of water until fully combined and smooth.
  4. Pour Sauce Over Chicken: Evenly pour the prepared sauce mixture over the chicken and vegetable layers to ensure the quinoa and chicken absorb the flavors while baking.
  5. Bake Covered: Cover the casserole dish tightly and bake in the preheated oven at 375ºF for 45 minutes, allowing the quinoa to cook and chicken to cook through.
  6. Add Cashews and Continue Baking: Remove the cover, sprinkle 1 cup of cashews over the top of the casserole, and bake uncovered for an additional 10 minutes to toast the cashews and finish cooking.
  7. Rest and Garnish: Let the casserole rest for 5-10 minutes after removing from the oven to thicken and cool slightly. Garnish with sliced green onions and/or sesame seeds prior to serving for added flavor and presentation.

Notes

  • Rinsing quinoa before cooking removes its natural bitterness and results in a better texture.
  • Using raw or roasted cashews will influence the final crunch; raw cashews will toast more during baking for a fresher nutty flavor.
  • Substitute tamari for soy sauce if gluten-free is desired.
  • Letting the dish rest after baking improves sauce thickening and overall flavor melding.
  • Feel free to add other vegetables such as snap peas or carrots for extra color and nutrition.
  • This casserole can be made ahead and refrigerated before baking; just add extra baking time if going from fridge to oven.

Find it online: https://cheftinaskitchen.com/cashew-chicken-quinoa-bake-recipe/