Name: Cashew Chicken Quinoa Bake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 1 cup uncooked quinoa, rinsed; 2 cups water or low-sodium chicken broth; 1 pound boneless, skinless chicken breasts, cooked and chopped; 1 cup steamed broccoli florets; 1 red bell pepper, diced; 1/2 cup shredded carrots; 3/4 cup roasted unsalted cashews; 1/2 cup low-sodium soy sauce or tamari; 1/4 cup honey or maple syrup; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1/4 teaspoon ground ginger; 2 green onions, sliced; cooking spray or olive oil for greasing

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Get ready to wow your tastebuds with a hearty, nutritious, and flavor-packed Cashew Chicken Quinoa Bake. This crowd-pleasing dish captures everything you love about cozy casseroles—creamy textures, golden roasted nuts, and savory-sweet sauces—but with a contemporary, healthful twist. Every bite bursts with tender chunks of chicken, nutty quinoa, vibrant veggies, and crunchy roasted cashews, all enveloped in a tangy, Asian-inspired sauce. Whether you’re after a weeknight family staple or a dish to impress at the next potluck, this Cashew Chicken Quinoa Bake delivers comfort and delight without the fuss.

Cashew Chicken Quinoa Bake Recipe - Recipe Image

Ingredients You’ll Need

The foundation of a perfect Cashew Chicken Quinoa Bake lies in its thoughtfully chosen, everyday ingredients. Each one brings its own delicious contribution: tender chicken for protein, quinoa for a fluffy grain base, crisp veggies for color and nutrition, and of course, those irresistible cashews for crunch. Here’s what you need and why it matters:

1 cup uncooked quinoa, rinsed: The star grain adds a pleasantly nutty flavor and light, fluffy texture—plus it’s naturally gluten-free.
2 cups water or low-sodium chicken broth: Using broth amps up the flavor of your quinoa; water works great if you prefer a milder base.
1 pound boneless, skinless chicken breasts, cooked and chopped: Lean, protein-packed, and perfect for soaking up that savory sauce.
1 cup steamed broccoli florets: Brings in bright green color and a tender-crisp bite.
1 red bell pepper, diced: Adds a touch of sweetness and a pop of color that makes every slice look gorgeous.
1/2 cup shredded carrots: For a hint of earthy sweetness and vibrant orange ribbons throughout the bake.
3/4 cup roasted unsalted cashews: The show-stopping crunch and buttery flavor set this bake apart.
1/2 cup low-sodium soy sauce or tamari: This is where the umami magic happens; opt for tamari to keep the dish gluten-free.
1/4 cup honey or maple syrup: Just the right amount of sticky sweetness to balance the savory notes.
2 tablespoons rice vinegar: Bright, tangy, and essential for tying the sauce together.
1 tablespoon sesame oil: Infuses the bake with a toasty, unmistakable Asian-inspired aroma.
2 cloves garlic, minced: Because every great casserole deserves fragrant, savory depth.
1 tablespoon cornstarch mixed with 2 tablespoons water: Thickens the sauce so it clings to every bite.
1/4 teaspoon ground ginger: Lends gentle warmth and a subtle zing to the sauce.
2 green onions, sliced: For freshness and a pretty finishing touch on top.
Cooking spray or olive oil for greasing: Ensures your Cashew Chicken Quinoa Bake lifts cleanly from the pan.

How to Make Cashew Chicken Quinoa Bake

Step 1: Prepare Your Pan and Preheat

Start by preheating your oven to 375°F (190°C), and lightly grease a 9×13-inch baking dish with cooking spray or a brush of olive oil. This little step makes clean-up a dream and guarantees those golden edges on your Cashew Chicken Quinoa Bake.

Step 2: Cook the Quinoa

In a medium saucepan, combine the rinsed quinoa and your choice of water or chicken broth. Bring to a boil, then reduce to a gentle simmer, cover, and cook for about 15 minutes, following your quinoa package instructions. Fluff with a fork—your base is ready!

Step 3: Make the Sauce

While the quinoa cooks, whip up the sauce. Combine the soy sauce (or tamari), honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and ginger in a small saucepan. Gently bring it to a simmer over medium heat. Stir in your cornstarch slurry, letting it bubble and thicken for about 1 to 2 minutes. The aroma alone will make you fall in love with this Cashew Chicken Quinoa Bake!

Step 4: Combine the Bake Mixture

In a large mixing bowl, stir together the cooked quinoa, chopped chicken, bright broccoli florets, diced bell pepper, shredded carrots, and half of your toasted cashews. Pour the glossy, warm sauce all over and toss well until everything is lusciously coated and evenly mixed.

Step 5: Assemble and Bake

Spread your colorful mixture into the prepared baking dish, smoothing it out evenly. Scatter the remaining cashews over the top for ultimate crunch. Slide your Cashew Chicken Quinoa Bake into the oven and bake for 20 to 25 minutes, until it’s hot and bubbling at the edges.

Step 6: Garnish and Serve

Remove your gorgeous bake from the oven and sprinkle on sliced green onions for a flash of color and freshness. Let it rest for just a few minutes, then get ready to dig in!

How to Serve Cashew Chicken Quinoa Bake

Garnishes

A shower of sliced green onions is classic, but you can also add a sprinkle of sesame seeds or a few extra roasted cashews for extra flair. If you love a kick, a drizzle of sriracha or a sprinkle of chili flakes gives your Cashew Chicken Quinoa Bake an addictive spicy touch.

Side Dishes

This bake stands tall on its own, but it’s also lovely alongside a simple cucumber salad, steamed edamame, or some fluffy steamed rice for hungrier crowds. For a balanced Asian-inspired spread, you can pair it with miso soup or spring rolls.

Creative Ways to Present

Try scooping mounds of Cashew Chicken Quinoa Bake into individual ramekins or mini cocottes for dinner parties! For packed lunches, stuff the bake into halved bell peppers or enjoy it cold as a protein-packed grain salad. However you present it, the colors and crunch always impress.

Make Ahead and Storage

Storing Leftovers

Allow leftovers to cool to room temperature, then store in an airtight container in the refrigerator. Cashew Chicken Quinoa Bake keeps fresh for up to 4 days—perfect for meal prepping or easy grab-and-go lunches.

Freezing

You can absolutely freeze this dish! Wrap the cooled bake tightly in foil or portion into freezer-safe containers. It will keep its flavor and texture for up to 3 months. Just be sure to leave off fresh garnishes until after reheating.

Reheating

Reheat individual servings in the microwave, covered, for 1–2 minutes or until piping hot. For larger portions, cover with foil and bake in a 350°F oven until heated through so the cashews stay crisp.

FAQs

Can I make Cashew Chicken Quinoa Bake vegetarian?

Absolutely! Replace the chicken with firm tofu or even chickpeas. The flavors work beautifully, and you’ll still get plenty of protein and heartiness in every bite.

What can I use instead of cashews?

Don’t have cashews? Try roasted peanuts or slivered almonds for a similar crunch and nutty flavor, though the classic Cashew Chicken Quinoa Bake really shines with its namesake nut.

Can I use pre-cooked or rotisserie chicken?

Yes! Using pre-cooked or rotisserie chicken makes prep even quicker and is a great way to use up leftovers. Just chop and add as directed.

Is this recipe gluten-free?

It can be! Simply use tamari instead of soy sauce, and double check that your other ingredients are certified gluten-free to keep your Cashew Chicken Quinoa Bake safe for everyone.

How spicy is this dish?

By default, it’s mild—perfect for all palates. Add sriracha, chili flakes, or diced jalapeño if you like some heat, or keep it kid-friendly as written.

Final Thoughts

I truly hope you’ll give this Cashew Chicken Quinoa Bake a whirl—it’s become a staple in my kitchen for both its irresistible flavors and its versatility. Whether you’re feeding a family, meal-prepping for the week, or dazzling friends at a potluck, this dish is sure to bring smiles (and empty plates) every time!

Cashew Chicken Quinoa Bake Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Cashew Chicken Quinoa Bake is a flavorful and satisfying dish that combines tender chicken, nutty quinoa, crunchy veggies, and roasted cashews in a savory Asian-inspired sauce. Baked to perfection, it’s a wholesome meal the whole family will love.

Ingredients

Scale

Quinoa:

1 cup uncooked quinoa, rinsed
2 cups water or low-sodium chicken broth

Chicken and Vegetables:

1 pound boneless, skinless chicken breasts, cooked and chopped
1 cup steamed broccoli florets
1 red bell pepper, diced
1/2 cup shredded carrots
3/4 cup roasted unsalted cashews

Sauce:

1/2 cup low-sodium soy sauce or tamari
1/4 cup honey or maple syrup
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon cornstarch mixed with 2 tablespoons water
1/4 teaspoon ground ginger

Garnish:

2 green onions, sliced
cooking spray or olive oil for greasing

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook quinoa: Cook the quinoa with water or chicken broth in a saucepan according to package instructions.
Prepare sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer, then thicken with cornstarch slurry.
Mix ingredients: In a large bowl, combine quinoa, chicken, vegetables, and half of the cashews. Pour sauce over and mix well.
Bake: Transfer mixture to baking dish, top with remaining cashews, and bake for 20–25 minutes.
Serve: Garnish with green onions and enjoy!