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
Scale
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.
