Cashew Chicken Quinoa Bake

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 10 minutes

Ingredients

1 cup white quinoa (rinsed and uncooked)

1 cup yellow onion (minced)

2 medium bell peppers (any color, chopped into bite-sized pieces)

1 lb. boneless skinless chicken breast (diced into bite-sized pieces)

1/2 cup hoisin sauce (or gluten-free hoisin sauce)

1 tablespoon minced garlic

2 tablespoons soy sauce or tamari (low sodium)

1/2 tablespoon fresh ginger (minced (fresh ginger paste works, too))

1 ¼ cups water

1 cup cashews (raw or roasted work)

optional garnishes: green onion and/or sesame seeds

Directions

First, preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.

Next, place 1 cup uncooked quinoa on the bottom of the casserole dish and layer with diced onion and red pepper on top. Place sliced chicken on top of veggies.

Prep sauce by mixing together hoisin sauce, minced garlic, soy sauce, fresh ginger, and 1 cup of water. I used a fork to whisk everything together.

Evenly pour the sauce over chicken breast.

Bake at 375º for 45 minutes, covered. Remove from oven and add 1 cup of cashews and bake for another 10 minutes.

Let quinoa casserole sit for 5-10 minutes to continue thickening and cooling.

Garnish with green onion and/or sesame seeds before serving.