CASHEW CHICKEN QUINOA BAKE
Create this Cashew Quinoa Chicken Bake to make a protein-rich, single-serving meal your entire family will be able to enjoy! Food prep in the best way!
In light of the fact we’re in “late August” I took the initiative to hop into the bandwagon of casseroles and one pots just a bit earlier. The school year starts and quick meals are necessary! I am a huge fan of quinoa bakes, and I’m sure you’ll are too, since they’re among FFF’s most requested recipes. Why shouldn’t they be? You can get lots of protein and only a dirty dish and they taste delicious.
Asian is my food culture preference (Mexican is also a top choice) in addition, Cashew Chicken is a dish that was a favorite of one of my high school closest classmates (HEY Carly!) and I ordered often. It’s a great taste and cashews add a wonderful crunch. MMMMMMMMMYYYYYY. The meal we used receive didn’t contain a lot of vegetables in it, and it came with rice that was white which is why I decided to bring an Fit Foodie twist to things.
A better diet and more vegetables. grain (errrr seeds!)
What a beautiful red peppers? You probably have several in your backyard currently that must be utilized. If you’re not a fan of or don’t have red peppers consider using the green variety or broccoli!
To make this recipe, simply put everything into the casserole dish, uncooked (even the quinoa and chicken) and then bake into the oven for about 60 minutes. Yes I’m a genius. I did this test with the traditional white quinoa from Ancient Harvest as well as Inca red quinoa. It was apparent that the red quinoa required to cook for a little longer than the white quinoa, therefore, be aware of this if you’ve only got the red variety in your pantry!
Ingredients for CASHEW CHICKEN QUINOA BAKE
- quinoa
- yellow onion
- medium-sized red peppers
- breasts of chicken
- hoisen sauce
- minced garlic
- soy sauce
- fresh ginger
- water
- cashews roasted
- Green onion to garnish
Be sure to use lightly salted and roasted cashews for most taste! I added mine to the to the dish at around 45 minutes mark, and then let it simmer for an additional 10 minutes. This is just enough time to allow the cashews and nuts to absorb the delicious sauce.
The bake was finished with a few sliced green onions that provide a stunning color and flavor.
If you were able to choose your favorite food (breakfast or lunch dinner) and make it bake or casserole What would you choose? !
This blog post was supported by Ancient Harvest. I received compensation for this post, however my opinions are entirely mine. Thank you for supporting Fit Foodie Finds!
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Ingredients
- 1 cup one cup of quinoa cleaned and cooked
- 1 Cup yellow onion crushed
- Two medium-sized red peppers broken into bite-size pieces
- Three large breasts of chicken cut into bite-sized pieces
- 1/2 cup hoisen sauce (or gluten-free hoisen sauce)
- 1 tablespoon minced garlic 1 tablespoon minced
- 2 tablespoons of soy sauce or 2 tablespoons tamari (low salt)
- 1 tablespoon fresh ginger crushed
- 1 cup of water
- 1 cup cashews roasted and lightly salted
- Green onion to garnish
Instructions
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Then, heat the oven to 375oF. Then, spray the casserole dish with coconut cooking oil.
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After that, add 1 cup of uncooked quinoa in the top in the dish. Then, put diced onion as well as red pepper. Slice the chicken and place it on top of the vegetables.
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Mix together hoisen sauce with minced garlic the fresh and soy-based ginger as well as one cup of water. I used a fork mix everything.
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In a uniform fashion, pour the sauce over breasts of chicken.
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bake at 375oF for 45 minutes. Bake covered. Take it out of the oven, add 1 cup of cashews, and cook for an additional 10 minutes.
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Garnish it with green onions.
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