Ingredients

The following ingredients have 4 Servings
  • 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))
  • 1.25 cups water
  • 1 cup cashews (raw or roasted work)
  • optional garnishes: green onion and/or sesame seeds

Instruction

  • 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.