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
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.
Notes
- Rotisserie chicken can be used for convenience.
- Additional veggies like snap peas or baby corn can be added.
- This dish reheats well and is great for meal prep.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 7g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg
