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
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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.