Cashew Chicken Quinoa Bake

This cashew chicken quinoa bake transforms ordinary ingredients into a protein-packed, Asian-inspired casserole that truly satisfies. The combination of tender chicken, nutty quinoa, and crunchy cashews creates a balanced one-dish meal that requires minimal effort but delivers maximum flavor.

The first time I made this dish was during a particularly busy week of meal prepping. I was immediately sold on how the ingredients merged together creating this incredible flavor profile while still keeping the dish wholesome and satisfying. Now it's in our regular dinner rotation.

Ingredients

• Quinoa creates the nutty foundation for this dish and absorbs all the delicious flavors while providing complete protein
• Yellow onion adds aromatic sweetness when cooked that balances the savory elements
• Bell peppers provide bright color vibrant flavor and a slight crunch to contrast the softer textures
• Chicken breast delivers lean protein that remains tender when baked with the sauce
• Hoisin sauce brings that signature sweet and savory Asian flavor profile that makes this dish irresistible
• Fresh garlic and ginger form the aromatic base that gives authentic depth to the sauce
• Soy sauce enhances the umami factor while seasoning the entire dish perfectly
• Water ensures the quinoa cooks properly while helping distribute the flavors throughout
• Cashews offer a buttery crunch that elevates the texture contrast look for plump unsalted varieties

Step-by-Step Instructions

Prepare the baking dish

Preheat your oven to 375°F and thoroughly coat a 9x13 casserole dish with cooking spray ensuring all corners are covered. This prevents sticking and makes cleanup much easier.

Layer the base ingredients

Spread the rinsed uncooked quinoa evenly across the bottom of your prepared dish. This even distribution ensures proper cooking. Next layer the diced onions and chopped bell peppers on top followed by the bite sized chicken pieces arranged in a single layer.

Create the flavorful sauce

In a separate bowl combine the hoisin sauce minced garlic soy sauce fresh ginger and 1.25 cups of water whisking until completely smooth. The consistency should be somewhat thin as the quinoa will absorb much of the liquid during baking.

Assemble and begin baking

Pour the sauce evenly over the entire dish making sure to cover all the chicken and reach the corners. Cover tightly with foil to trap steam which helps cook the quinoa properly. Bake at 375°F for 45 minutes which allows the quinoa to absorb the liquid and the chicken to cook through.

Add cashews and finish

Remove the dish from the oven but keep it on. Uncover and sprinkle the cashews evenly across the top. Return to the oven uncovered for another 10 minutes which lightly toasts the cashews while allowing any excess liquid to evaporate.

Rest and serve

Allow the casserole to rest for 5 to 10 minutes after removing from the oven. This resting period allows the flavors to settle and any remaining liquid to be absorbed. Garnish with sliced green onions and sesame seeds just before serving for a fresh finish.

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Hoisin sauce is truly the secret ingredient in this recipe. The first time I brought this to a potluck dinner my friend's husband who typically avoids chicken dishes went back for seconds. He later told me it was the perfect balance of sweet and savory that won him over. Now whenever we have gatherings I'm specifically requested to bring this dish.

Meal Prep Magic

This cashew chicken quinoa bake actually improves with time making it ideal for meal preparation. After cooling completely portion it into individual containers and refrigerate for up to four days. The flavors continue to develop overnight as the quinoa absorbs more of the sauce. For reheating simply microwave until warmed through around 2 minutes or heat in the oven at 350°F for about 15 minutes if you prefer a crisper top.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Brown rice can replace quinoa though you may need to increase liquid by ¼ cup and cooking time by 10 minutes. For a vegetarian version substitute the chicken with firm tofu or chickpeas. Peanuts or almonds can stand in for cashews if needed. For those watching sodium intake look for low sodium versions of both hoisin and soy sauce or try coconut aminos as a soy sauce alternative.

Serving Suggestions

While this dish stands perfectly on its own adding a simple side elevates it further. A crisp cucumber salad with rice vinegar provides refreshing contrast to the hearty bake. For additional vegetables steam some broccoli or bok choy to serve alongside. If serving to guests consider presenting it family style in the baking dish garnished with plenty of green onions sesame seeds and additional cashews for visual appeal and textural contrast.

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Pro Tips

For extra flavor lightly toast the quinoa in a dry pan before adding to the baking dish which enhances its nutty characteristics

If using frozen chicken allow it to fully thaw and pat dry before dicing to prevent excess moisture in the finished dish

The cashews can be added from the beginning for softer texture or in the last 10 minutes as directed for maximum crunch

Frequently Asked Questions About Recipes

→ Can I use different vegetables in this dish?

Yes! While bell peppers and onions work wonderfully, you can customize with vegetables like broccoli, snow peas, carrots, or zucchini. Just ensure they're cut into similar-sized pieces for even cooking.

→ Is there a way to make this dish vegetarian?

Absolutely! Replace the chicken with firm tofu, tempeh, or an additional cup of vegetables and cashews. You may need to adjust cooking time slightly, as plant proteins typically require less time to cook than chicken.

→ Can I prepare this dish ahead of time?

This is perfect for meal prep. You can assemble all ingredients in the casserole dish up to 24 hours before cooking and store covered in the refrigerator. You might need to add 5-10 minutes to the cooking time if baking directly from the refrigerator.

→ What can I substitute for hoisin sauce?

If you don't have hoisin sauce, you can make a substitute by combining 3 tablespoons of soy sauce, 2 tablespoons of peanut butter, 1 tablespoon of honey or brown sugar, 2 teaspoons of rice vinegar, and a pinch of garlic powder and five-spice powder if available.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The dish reheats beautifully in the microwave or covered in the oven at 350°F until heated through.

→ Can I freeze this dish?

Yes, you can freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating thoroughly. The texture of the cashews may change slightly but will still be delicious.