Name: Cashew Chicken Quinoa Bake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Asian-Inspired
Ingredients: 1 cup uncooked quinoa (rinsed); 2 cups low-sodium chicken broth or water; 1 pound boneless skinless chicken breast (cut into bite-sized pieces); 1 tablespoon olive oil; 2 garlic cloves (minced); 1 red bell pepper (chopped); 1 cup broccoli florets (chopped small); 1/2 cup shredded carrots; 1/4 cup low-sodium soy sauce; 2 tablespoons hoisin sauce; 1 tablespoon rice vinegar; 1 tablespoon honey; 1/2 teaspoon ground ginger; 1/4 teaspoon red pepper flakes (optional); 1/2 cup roasted cashews (plus extra for topping); 2 green onions (sliced); Salt and black pepper to taste

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Looking for a wholesome, crowd-pleasing meal that’s both hearty and healthy? The Cashew Chicken Quinoa Bake is your answer. Packed with tender chicken, nutrient-rich quinoa, vibrant veggies, and the unmistakable crunch of roasted cashews, this all-in-one casserole glows with flavor and color in every forkful. The sweet and tangy Asian-inspired sauce binds everything together beautifully, making it a dish you’ll want to add to your weekly rotation. Whether you’re feeding a busy family or meal prepping for the week, this Cashew Chicken Quinoa Bake delivers that perfect combo of comfort and nutrition.

Cashew Chicken Quinoa Bake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish lies in its straightforward, wholesome ingredients — each one playing a unique role in the Cashew Chicken Quinoa Bake’s irresistible layers of taste, crunch, and vibrant color. Don’t skip a thing; every element really elevates the final result!

Quinoa: A protein-packed, nutty grain that keeps things gluten-free and incredibly satisfying.
Low-sodium chicken broth (or water): Infuses the quinoa with savory depth as it cooks, adding dimension to every bite.
Boneless skinless chicken breast: Lean, tender pieces become the hearty cornerstone of this bake.
Olive oil: Adds flavor and helps create a golden sear on your chicken.
Garlic: Just a touch gives aromatic warmth and complexity.
Red bell pepper: For a crisp pop of color and subtle sweetness.
Broccoli florets: Bring a boost of green and satisfying crunch once baked.
Shredded carrots: Add a pretty orange hue and light, natural sweetness.
Low-sodium soy sauce: For classic savory umami and saltiness — opt for tamari for a gluten-free option.
Hoisin sauce: Lends an addictive sweet-and-salty kick to the sauce.
Rice vinegar: Gives the sauce a gentle, tangy lift.
Honey: Naturally sweetens the bake and helps caramelize the sauce.
Ground ginger: Creates a hint of peppery warmth and classic Asian flavor.
Red pepper flakes (optional): For those who like a subtle spicy edge — totally adjustable!
Roasted cashews: The star topping: richly nutty, buttery, and wonderfully crunchy.
Green onions: Sprinkle on for a fresh, bright garnish and lovely color contrast.
Salt and black pepper: Essential for perfecting your seasoning.

How to Make Cashew Chicken Quinoa Bake

Step 1: Cook the Quinoa

Start by thoroughly rinsing your quinoa—this removes any bitterness and ensures a fluffy texture. Combine the rinsed quinoa and chicken broth (or water) in a saucepan, bring it to a boil, then cover and simmer for about 15 minutes. Your kitchen will already smell amazing at this point! When the grains are tender and the liquid is absorbed, you’re good to go.

Step 2: Sauté the Chicken

While the quinoa cooks, heat some olive oil in a skillet over medium-high heat. Toss in your bite-sized chicken pieces, sprinkle with a bit of salt and pepper, and cook until they’re golden and cooked through, roughly 5 to 6 minutes. Finish off with a quick stir of minced garlic, heating just until fragrant—avoid overcooking so you keep all that garlicky punch!

Step 3: Combine the Veggies and Sauce

Grab a large mixing bowl and add the cooked quinoa, sautéed chicken, bell pepper, broccoli, and shredded carrots. Pour in the soy sauce, hoisin sauce, rice vinegar, honey, ground ginger, and, if you’re feeling bold, the red pepper flakes. Everything should be well mixed so that the gorgeous sauce evenly coats every piece.

Step 4: Add Cashews and Green Onions

Fold in the roasted cashews and sliced green onions. The cashews add a buttery crunch to every bite, while the green onions bring a fresh zing and a pop of green. Trust me, you don’t want to skip this step—it transforms the whole dish.

Step 5: Bake to Perfection

Transfer the mixture to your greased 9×13-inch baking dish. Spread it evenly, cover with foil, and bake at 375°F for 20 minutes. After that, remove the foil and let it bake for another 5 to 10 minutes until the top is toasty and lightly golden. The aromas wafting from your oven at this point are pure magic!

Step 6: Garnish and Serve

When your Cashew Chicken Quinoa Bake comes out of the oven, give it a generous sprinkle of extra cashews and green onions. This adds extra crunch, color, and a little restaurant-style flair that’ll wow anyone at your table.

How to Serve Cashew Chicken Quinoa Bake

Garnishes

Top your Cashew Chicken Quinoa Bake with even more roasted cashews for extra crunch and a last-minute sprinkle of fresh green onions. If you love a bit of zip, an extra pinch of red pepper flakes or a drizzle of sriracha can liven things up even further. A few fresh cilantro leaves also add brightness and a hint of citrusy flavor.

Side Dishes

This casserole works perfectly as a complete meal, but if you’re in the mood for a little something extra, try serving it with a crisp Asian-style slaw, steamed edamame, or a bowl of miso soup. A side of sliced cucumbers with rice vinegar makes for a cooling, palate-cleansing partner as well.

Creative Ways to Present

Cashew Chicken Quinoa Bake is right at home on a family dinner table, but it also shines at potlucks and meal prep sessions. Pack leftovers into single-serve containers for a week of energizing lunches, or use it as a filling for lettuce wraps for a fun, hand-held twist. Mini ramekins turn this bake into impressive individual servings for a dinner party!

Make Ahead and Storage

Storing Leftovers

Let your Cashew Chicken Quinoa Bake cool to room temperature before transferring it to airtight containers. It’ll keep beautifully in the fridge for up to four days, and the flavors seem to meld deliciously overnight, making leftovers even more irresistible.

Freezing

To freeze, divide the cooled bake into portions and tuck them into freezer-safe containers or heavy-duty freezer bags. When properly sealed, it can be frozen for up to three months. For the best texture, add fresh cashew and green onion garnish only after reheating.

Reheating

You can reheat individual servings in the microwave (a minute or two should do it), or warm larger portions in a covered dish in a 350°F oven until hot throughout. If the bake seems a touch dry, splash on a little extra broth or water to revive its luscious, saucy texture before serving.

FAQs

Can I make Cashew Chicken Quinoa Bake vegetarian?

Absolutely! Simply swap the chicken breast for extra-firm tofu or chickpeas, and use vegetable broth instead of chicken broth. The bake will still have all those lovely flavors and hearty texture.

Is this recipe gluten-free?

Yes, just use tamari in place of soy sauce and be sure your hoisin sauce is gluten-free. That way, every bite of your Cashew Chicken Quinoa Bake is safe for gluten-sensitive eaters.

Can I use rotisserie chicken instead of cooking fresh chicken breast?

Definitely. Save time by shredding rotisserie chicken and folding it in with the cooked quinoa and veggies during the mixing step. It’ll taste just as delicious and make this already speedy bake even faster.

What other vegetables can I add?

Cashew Chicken Quinoa Bake is wonderfully versatile, so feel free to add in baby corn, snap peas, snow peas, or even some spinach. Just chop or slice everything small so it cooks evenly and blends seamlessly into the casserole.

How can I make this spicier?

If you love heat, simply increase the red pepper flakes, add a squirt of sriracha, or finish each portion with a touch of chili oil. Taste as you go to find your perfect spice level!

Final Thoughts

If you’re craving something simple yet spectacular, the Cashew Chicken Quinoa Bake will quickly become a dinner favorite in your home. It’s satisfying, playful with texture, and brimming with bright, bold flavors. I’d love for you to give it a try and share the delight with those you love — happy baking!

Cashew Chicken Quinoa Bake Recipe

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4.5 from 10 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A flavorful and satisfying one-dish dinner, this Cashew Chicken Quinoa Bake is a wholesome meal that combines tender quinoa, succulent chicken, and a variety of vegetables, all baked to perfection with a crunchy cashew topping.

Ingredients

Scale

Quinoa:

1 cup uncooked quinoa (rinsed)
2 cups low-sodium chicken broth or water

Chicken Mixture:

1 pound boneless skinless chicken breast (cut into bite-sized pieces)
1 tablespoon olive oil
2 garlic cloves (minced)
1 red bell pepper (chopped)
1 cup broccoli florets (chopped small)
1/2 cup shredded carrots
1/4 cup low-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon honey
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes (optional)
1/2 cup roasted cashews (plus extra for topping)
2 green onions (sliced)
Salt and black pepper to taste

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Instructions

Preheat and prepare: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook quinoa: In a saucepan, cook quinoa in chicken broth until tender.
Cook chicken: Sauté chicken in olive oil until cooked through. Add garlic.
Mix ingredients: Combine quinoa, chicken, vegetables, sauces, and seasonings in a bowl.
Bake: Transfer mixture to baking dish, bake covered, then uncovered until golden.
Serve: Sprinkle with extra cashews and green onions before serving.