Description
This Cashew Chicken Quinoa Bake is a wholesome, flavorful one-dish meal combining tender chicken, nutritious quinoa, vibrant vegetables, and crunchy cashews, all baked to perfection with a melty cheese topping. Perfect for a healthy dinner, it offers a balanced mix of protein, fiber, and Asian-inspired flavors, making it an easy and satisfying weeknight dinner option.
Ingredients
Scale
Quinoa and Broth
- 1 cup uncooked quinoa (rinsed)
- 2 cups low-sodium chicken broth
Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 red bell pepper (diced)
- 1 cup broccoli florets (chopped small)
- 2 cloves garlic (minced)
Sauce
- 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)
Additional Ingredients
- 1/2 cup unsalted cashews (plus extra for topping)
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- Sliced green onions for garnish
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the dish later.
- Cook Quinoa: In a medium saucepan, add rinsed quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed.
- Sauté Chicken and Vegetables: Meanwhile, heat olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces and cook for 4–5 minutes until they start to brown lightly. Add the diced red bell pepper, chopped broccoli florets, and minced garlic. Continue to sauté for another 3–4 minutes until vegetables are just tender.
- Prepare Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, ground ginger, and red pepper flakes if using, creating a flavorful combined sauce.
- Combine Ingredients: In a large mixing bowl, blend the cooked quinoa, sautéed chicken and vegetables, sauce mixture, and half a cup of unsalted cashews. Stir thoroughly to combine all elements evenly.
- Assemble and Bake: Grease a 9×13-inch baking dish. Pour the quinoa and chicken mixture into it and spread evenly. Sprinkle shredded mozzarella or Monterey Jack cheese over the top. Bake uncovered in the preheated oven for 15–20 minutes until the dish is bubbly and the cheese is melted.
- Garnish and Serve: Once baked, top the casserole with additional cashews and sliced green onions for added crunch and fresh flavor. Serve warm and enjoy your wholesome, tasty meal.
Notes
- You can substitute brown rice for quinoa if preferred.
- Using rotisserie chicken instead of fresh chicken breasts can save preparation time.
- This casserole freezes well—allow to cool completely, then store in an airtight container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
