Ingredients
- 1 cup quinoa, rinsed and uncooked
- 1 cup yellow onion, minced
- 2 medium red peppers, chopped into bite-sized pieces
- 4 4-oz chicken breasts, 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 cup water
- 1 cup cashews, roasted and lightly salted
Instructions
- 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 sauce over chicken breast.
- Bake for 45 minutes, uncovered. Remove from oven and add 1 cup of cashews and bake for another 10 minutes.
- Garnish with green onion
Cook Time: 55 minutes
Serves: 4
