Ingredients
Scale
- 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
Then, heat the oven to 375oF. Then, spray the casserole dish with coconut cooking oil.
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.
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.
In a uniform fashion, pour the sauce over breasts of chicken.
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.
Garnish it with green onions.