If you’re looking for a comforting, wholesome dish that feels both cozy and vibrant, this Cashew Chicken Quinoa Bake Recipe is exactly what your weeknight dinners need. It brings together tender chicken, crunchy cashews, and nutrient-packed quinoa in a flavorful, savory sauce that’s lightly sweet with a touch of zing. Easy to prepare and packed with textures and colors, this bake will quickly become a family favorite and a trusted go-to when you want something healthy yet utterly satisfying.
Ingredients You’ll Need
The magic of this Cashew Chicken Quinoa Bake Recipe lies in its simple but carefully chosen ingredients. Each one plays a crucial role, whether it’s providing body, flavor depth, crunch, or a pop of color to keep every bite interesting and nutritious.
- 1 cup uncooked quinoa, rinsed: The perfect gluten-free grain base that cooks fluffy and soaks up all the delicious sauce.
- 2 cups low sodium chicken broth: Adds rich flavor to the quinoa without overwhelming the dish with salt.
- 2 cups cooked chicken breast, diced: Tender and lean protein that keeps this meal hearty and satisfying.
- 1 red bell pepper, diced: Sweet and brightly colored, it gives a fresh crunch and vibrant contrast.
- 1 cup broccoli florets, chopped small: Adds a nutritious green boost and a nice bite.
- 1/2 cup shredded carrots: Bring subtle sweetness and beautiful orange hues into the mix.
- 3 green onions, sliced: Mild oniony sharpness that livens up the overall flavor profile.
- 1/2 cup roasted unsalted cashews, roughly chopped: The star crunch offering that buttery nuttiness everyone loves.
- 1/3 cup low sodium soy sauce: Deep umami to enhance every bite without overpowering.
- 2 tablespoons hoisin sauce: A sweet and savory kick that enriches the sauce beautifully.
- 1 tablespoon honey: Adds a touch of natural sweetness to balance out the savory elements.
- 1 tablespoon rice vinegar: Provides a tangy brightness that brightens the flavor.
- 1 teaspoon grated fresh ginger: Fresh and zesty, it adds a subtle warmth.
- 2 cloves garlic, minced: Classic aromatic base that instantly awakens the dish.
- 1 tablespoon sesame oil: Offers toasty, nutty notes that feel authentically Asian-inspired.
- 1 tablespoon cornstarch: Used to thicken the sauce and lock in the perfect coating consistency.
- 1/4 cup water: Helps to meld everything smoothly into a luscious sauce.
How to Make Cashew Chicken Quinoa Bake Recipe
Step 1: Prepare the quinoa base
Start by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish; this ensures the bake doesn’t stick and makes for easier cleanup. Bring the low sodium chicken broth to a boil in a medium saucepan, then add the rinsed quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 extra minutes to steam, then fluff with a fork for that perfect, fluffy texture that sets the stage for the casserole.
Step 2: Whisk together the savory sauce
In a small bowl, combine the soy sauce, hoisin sauce, honey, rice vinegar, freshly grated ginger, minced garlic, sesame oil, cornstarch, and water. Whisk everything until smooth and evenly mixed. This sauce is the glue that binds all the flavors and textures together, striking a brilliant balance of sweet, tangy, salty, and aromatic.
Step 3: Mix all the components
Grab a large bowl and toss together the cooked quinoa, diced chicken, diced red bell pepper, chopped broccoli, shredded carrots, and sliced green onions. Pour the sauce over the mixture and stir gently but thoroughly until every morsel is coated with sauce. This step is key—it ensures every bite is bursting with flavor and that no ingredient gets left behind.
Step 4: Bake to perfection
Transfer your vibrant quinoa mixture into the prepared baking dish and spread it out evenly. Cover with aluminum foil and bake for 20 minutes until the casserole is heated through and just starting to bubble around the edges. Remove the foil, sprinkle the chopped roasted cashews evenly over the top, and bake uncovered for an additional 5 minutes. This final step crisps up the cashews slightly and gives you that irresistible textural contrast. Let the bake rest for 5 minutes before serving to settle and deepen the flavors.
How to Serve Cashew Chicken Quinoa Bake Recipe
Garnishes
A sprinkle of freshly chopped cilantro or extra sliced green onions adds a fresh herbal pop that brightens the hearty bake. For a touch of heat, a light drizzle of sriracha or a few red pepper flakes can add exciting warmth without overpowering the balanced flavor.
Side Dishes
This dish is wonderfully hearty on its own, but if you want to add a little green salad with a crisp vinaigrette, that works beautifully. Steamed edamame or a simple cucumber salad offer fresh, crunchy contrasts that keep the meal light and just the right side of vibrant.
Creative Ways to Present
Try serving this bake in individual ramekins or small oven-safe bowls for a fun presentation that also makes portioning easy. Alternatively, scoop the casserole onto a bed of lightly sautéed greens or even stuff it into lettuce cups for a finger-friendly weeknight feast. The Cashew Chicken Quinoa Bake Recipe really shines when you experiment with how it’s plated to suit your mood.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely overnight, making the next-day meal even tastier. Just make sure to cool the bake completely before refrigerating to maintain the best texture.
Freezing
This bake freezes beautifully and is great for meal prep. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating for a convenient, nourishing meal on busy days.
Reheating
Reheat leftovers in the oven at 350°F for about 15-20 minutes, covered with foil to prevent drying out. Alternatively, a microwave-safe dish covered loosely with a damp paper towel works well for a quick reheat, stirring halfway through to ensure even warming.
FAQs
Can I use brown rice instead of quinoa?
Absolutely! Brown rice will work as a substitute if you prefer, though the cooking times and liquid amounts might need adjusting. Quinoa offers a nuttier flavor and cooks faster, but brown rice gives a chewier texture that’s lovely too.
Is this recipe gluten-free?
Yes, the Cashew Chicken Quinoa Bake Recipe is naturally gluten-free, especially when using gluten-free labeled soy sauce and hoisin sauce. Always double-check labels to ensure your sauces don’t contain hidden gluten.
Can I make this vegetarian or vegan?
Definitely! You can swap the cooked chicken for tofu or chickpeas and substitute a vegetable broth for chicken broth. Make sure to use vegan-friendly soy and hoisin sauces to keep it plant-based and delicious.
How spicy is this dish?
This bake is mild and family-friendly by default, with a balanced savory-sweet profile. If you love spice, feel free to add red pepper flakes or sriracha to the sauce for an extra kick tailored to your taste buds.
What’s the best way to dice the chicken for this recipe?
Cutting the chicken into small, bite-sized pieces ensures even distribution throughout the bake and makes every forkful perfect. Using leftover rotisserie chicken and shredding it is also a fantastic shortcut that works wonderfully.
Final Thoughts
Giving the Cashew Chicken Quinoa Bake Recipe a try means inviting comfort, health, and vibrant flavor all onto your plate at once. It’s one of those dishes that feels special enough for company yet easy enough for a busy weeknight. Once you make it, you’ll have a new favorite to turn to again and again.
Print
Cashew Chicken Quinoa Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
This Cashew Chicken Quinoa Bake is a wholesome and flavorful Asian-inspired casserole that combines protein-packed chicken, nutritious quinoa, vibrant vegetables, and crunchy roasted cashews in a savory sauce. Perfect for healthy weeknight dinners or meal prepping, this gluten-free dish is easy to prepare and baked to perfection for a warm, satisfying meal.
Ingredients
Quinoa Base
- 1 cup uncooked quinoa, rinsed
- 2 cups low sodium chicken broth
Protein and Vegetables
- 2 cups cooked chicken breast, diced
- 1 red bell pepper, diced
- 1 cup broccoli florets, chopped small
- 1/2 cup shredded carrots
- 3 green onions, sliced
Sauce
- 1/3 cup low sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
Topping
- 1/2 cup roasted unsalted cashews, roughly chopped
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Quinoa: In a medium saucepan, bring the low sodium chicken broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff the quinoa with a fork to separate the grains.
- Make the Sauce: In a small bowl, whisk together the low sodium soy sauce, hoisin sauce, honey, rice vinegar, fresh grated ginger, minced garlic, sesame oil, cornstarch, and water until the mixture is smooth and well combined.
- Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, diced cooked chicken breast, diced red bell pepper, chopped broccoli florets, shredded carrots, and sliced green onions. Pour the prepared sauce over the mixture and stir thoroughly to evenly coat all ingredients.
- Assemble and Bake: Transfer the quinoa and chicken mixture to the prepared baking dish, spreading it out evenly. Cover the dish tightly with foil and bake for 20 minutes until heated through and slightly bubbly.
- Add Cashews and Finish Baking: Carefully remove the foil and sprinkle the roughly chopped roasted unsalted cashews evenly over the top. Return the bake to the oven and bake uncovered for an additional 5 minutes to allow the cashews to toast lightly.
- Rest and Serve: Remove the baking dish from the oven and let it rest for 5 minutes before serving. This helps set the casserole and allows flavors to meld perfectly.
Notes
- You can substitute rotisserie chicken for cooked chicken breast to save time.
- For a spicy kick, stir in a teaspoon of sriracha sauce or red pepper flakes into the sauce before mixing.
- This casserole reheats well, making it an excellent option for meal prep lunches or dinners.
