The Cashew Chicken Quinoa Bake Recipe is a delightful, nourishing dish that brings together the nutty goodness of quinoa, tender chicken, and vibrant vegetables, all cozied up with a subtly sweet and savory Asian-inspired sauce. This casserole-style bake not only packs a hearty punch of protein and flavor but also offers a warm, comforting meal perfect for any weeknight dinner. Whether you’re craving something wholesome or introducing new flavors to your family, this recipe is both satisfying and simple to prepare.
Ingredients You’ll Need
Each ingredient in this Cashew Chicken Quinoa Bake Recipe is carefully chosen to create a harmonious balance of taste, texture, and color. From the fluffy quinoa base to the crunchy cashews and colorful vegetables, every element plays an essential role in making this dish shine.
- 1 cup uncooked quinoa, rinsed: This gluten-free grain provides a light, fluffy bed that soaks up all the flavors beautifully.
- 2 cups water or low-sodium chicken broth: Using broth adds depth, enhancing the overall savory profile of the dish.
- 1 pound boneless, skinless chicken breasts, cooked and chopped: The protein powerhouse that keeps this dinner hearty and fulfilling.
- 1 red bell pepper, diced: Adds a sweet crunch and vibrant pop of color.
- 1 cup broccoli florets, chopped small: A nutritious green that lends earthiness and texture.
- 1/2 cup shredded carrots: For a subtle sweetness and a lovely orange hue.
- 2 green onions, sliced: Tender and mildly pungent for a fresh, zesty bite.
- 1/2 cup cashews (plus more for topping): The signature ingredient that brings a satisfying crunch and richness.
- 1 cup shredded mozzarella or Monterey Jack cheese: Melts into gooey, creamy goodness to bind everything together.
- 1/4 cup low-sodium soy sauce: Balances the sweetness with that quintessential umami kick.
- 2 tablespoons hoisin sauce: Adds a slightly sweet and tangy dimension, rounding out the flavors.
- 1 tablespoon sesame oil: Imparts a toasty aroma and deep, nutty flavor.
- 1 teaspoon garlic powder: Enhances the savory baseline with gentle warmth.
- 1/2 teaspoon ground ginger: Offers a bright, subtle spice that ties the Asian-inspired profile together.
- Salt and pepper to taste: Essential seasoning to bring out all the vibrant tastes.
How to Make Cashew Chicken Quinoa Bake Recipe
Step 1: Cook the Quinoa
Start by rinsing the quinoa thoroughly to remove any bitterness, then combine it with water or low-sodium chicken broth in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes until the liquid is fully absorbed. Removing the lid and letting it stand for 5 minutes before fluffing with a fork ensures your quinoa is light and fluffy—perfect as the base for this bake.
Step 2: Mix the Ingredients
In a large bowl, stir together the cooked quinoa, chopped chicken, diced red bell pepper, broccoli, shredded carrots, green onions, and cashews. Add the shredded cheese, soy sauce, hoisin sauce, sesame oil, garlic powder, and ground ginger. Mixing everything thoroughly allows the flavors to marry beautifully, creating a cohesive and mouthwatering filling for your casserole. Remember to season with salt and pepper according to your taste preferences.
Step 3: Assemble and Bake
Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle a few additional cashews and cheese on top for extra crunch and gooey texture. Bake uncovered in a preheated 375°F (190°C) oven for 20 to 25 minutes until the dish is warmed through and bubbling, promising a golden, inviting finish. Once out of the oven, let it rest for 5 minutes to set and cool slightly before serving.
How to Serve Cashew Chicken Quinoa Bake Recipe
Garnishes
Adding fresh garnishes can elevate this comforting bake effortlessly. Sprinkle chopped fresh cilantro or parsley for a burst of color and freshness, or add a drizzle of sriracha or a squeeze of lime for a hint of brightness and zing. Toasted sesame seeds scattered on top can complement the sesame oil’s nuttiness and add visual appeal.
Side Dishes
This Cashew Chicken Quinoa Bake pairs wonderfully with light and simple sides. Steamed edamame or a crisp green salad dressed with a tangy vinaigrette brighten the meal and add a refreshing counterpoint to the rich bake. You can also serve it alongside roasted or stir-fried vegetables to add more variety and nutrients to your plate.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or muffin tins to create bake “cups” that are perfect for portion control and presentation. Alternatively, scoop serving-sized helpings onto a bed of leafy greens for a colorful, low-carb combo. Transform leftovers into a loaded bowl topped with avocado slices and a hint of fresh chili flakes for an easy next-day lunch.
Make Ahead and Storage
Storing Leftovers
You can store leftover Cashew Chicken Quinoa Bake in an airtight container in the refrigerator for up to 4 days. As the flavors continue to meld, the bake often tastes even better the next day, making it a perfect make-ahead meal for busy weeks.
Freezing
This dish freezes beautifully. Portion the bake into freezer-safe containers or bags, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, making it an ideal option to prepare well in advance or to have on hand for quick reheats.
Reheating
To reheat, warm individual servings in the microwave or place the entire dish covered with foil in a 350°F oven until heated through. For a crispier top, remove the foil during the last few minutes of baking. Adding a splash of water can help maintain moisture during reheating.
FAQs
Can I make this dish vegetarian?
Absolutely! Swap the chicken for chickpeas or firm tofu to keep the protein but make it vegetarian-friendly. Both options absorb the sauce well and complement the quinoa and vegetables beautifully.
Is it possible to use brown quinoa instead of white quinoa?
Yes, brown quinoa can be used, but it requires a longer cooking time and yields a chewier texture. Adjust the simmering time accordingly, typically about 20-25 minutes, and ensure it’s fully tender before mixing with other ingredients.
Can I prepare this recipe without cheese?
Definitely. The cheese adds creaminess and helps bind the bake, but you can leave it out for a dairy-free or lighter version. Consider adding extra cashews or a sprinkle of nutritional yeast for a cheesy flavor alternative.
What can I use instead of hoisin sauce?
If you don’t have hoisin sauce, a blend of soy sauce and a small amount of honey or maple syrup works well to mimic the sweet and savory notes. Alternatively, you can try teriyaki sauce for a similar flavor profile.
How can I add more vegetables to this recipe?
Feel free to incorporate additional veggies like snap peas, mushrooms, or zucchini. Just chop them to similar sizes for even cooking, and incorporate them during the mixing step to ensure every bite is packed with color and nutrition.
Final Thoughts
There is something truly special about the Cashew Chicken Quinoa Bake Recipe that makes it both a comforting classic and a fresh favorite in any kitchen. Its beautiful balance of textures, flavors, and wholesome ingredients invites you to savor every bite with joy. I encourage you to try this recipe soon—you’ll find it’s not only delicious but also a fantastic meal to share with family and friends, guaranteeing smiles around the dinner table.
Print
Cashew Chicken Quinoa Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
A flavorful and nutritious Cashew Chicken Quinoa Bake featuring tender chicken, fresh vegetables, and crunchy cashews in a savory Asian-inspired sauce, all baked to perfection for a wholesome one-pan meal.
Ingredients
Quinoa Base
- 1 cup uncooked quinoa, rinsed
- 2 cups water or low-sodium chicken broth
Main Ingredients
- 1 pound boneless, skinless chicken breasts, cooked and chopped
- 1 red bell pepper, diced
- 1 cup broccoli florets, chopped small
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 1/2 cup cashews (plus more for topping)
- 1 cup shredded mozzarella or Monterey Jack cheese
Sauce & Seasonings
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- Prepare Quinoa: Preheat the oven to 375°F (190°C). In a medium saucepan, combine the rinsed quinoa and water or chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and let it simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Mix Ingredients: In a large mixing bowl, add the cooked quinoa, chopped cooked chicken, diced red bell pepper, chopped broccoli florets, shredded carrots, sliced green onions, cashews, shredded cheese, low-sodium soy sauce, hoisin sauce, sesame oil, garlic powder, and ground ginger. Stir everything together until well combined. Taste and season with salt and pepper as desired.
- Assemble and Bake: Grease a 9×13-inch baking dish lightly with oil or non-stick spray. Transfer the quinoa mixture into the dish and spread it evenly. Sprinkle additional cashews and cheese on top for extra texture and flavor if you like. Bake uncovered in the preheated oven for 20 to 25 minutes or until the casserole is heated through and bubbly.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. This helps the casserole set slightly for easier portioning and enhances the flavors.
Notes
- Make it vegetarian by swapping chicken with chickpeas or tofu.
- For extra crunch, add the cashews on top during the last 5 minutes of baking.
- Pairs well with a side of steamed edamame or a simple green salad to complement the flavors.
