Last night we wanted a quick, healthy dinner before heading off to rock climbing. I turned to my Pinterest recipe board for some much needed inspiration and found this super easy, fast one dish wonder.
Cashew Chicken Quinoa Bake combines lean protein, from the chicken and quinoa seeds, with healthy carbs to keep you moving and feeling full. I appreciated the fact that I had most of the ingredients on hand, but did make a couple substitutions. I did not have Hoisen sauce so swapped in Oyster sauce instead, and I used chicken broth in place of the water because, well, flavor!
While the oven was preheating, I toasted the cashews in a dry sauté pan to get a little color going, and added some sea salt. This was set aside for later.
After the quinoa was rinsed it was layered on the bottom of the greased 13×9 baking dish. The onion and peppers were added next.
The raw chicken-yes, raw- was cut into bite size and layered over top.
The remaining ingredients were combined to make the sauce, poured over the chicken and it went into the oven for 45min.
After 45minutes I added the cashews and let the dish cook for another 10 minutes. I garnished with chives and let it sit for about 15 minutes to allow the quinoa to absorb the sauce.
My adult children are just as picky now as when they were little so I was pleasantly surprised when my daughter liked it (my son refused to try it, some things never change!)
We will definitely be having this again in the future!