Chicken and Quinoa Casserole

Prep Time:

15 minutes

Cook Time:

55 minutes

Serves:

6 servings

Level:

Intermediate

About the Recipe

This warm and comforting dish is healthy as healthy can be!

It is:

- gluten free --> perfect for those with a gluten allergy or intolerance

- dairy free --> great for those who are lactose intolerant

- High protein --> Yes, it's great for those of you with higher protein needs, like athlethes, those who work out regularly, those who move and expend energy a lot!

It's a great dish as well for meal prepping because you can divide this large dish into smaller servings, if you are cooking only for yourself. Place in airtight containers and store in the fridge for eating over the next 2 to 3 days.

If you have a nut allergy, please note that this recipe uses cashew nuts. You can omit the cashews or be adventurous and substitute the cashews with sunflower seeds if those agree with you, or with black beans or garbanzos/chickpeas. If you are truly adventurous, maybe try dried cranberries!

Ingredients

- 1 cup (170g) uncooked quinoa, rinsed
- 1 yellow onion, diced
- 2 red bell peppers, chopped
- 450g (1 lb.) chicken breast, chopped
- ½ cup (120ml) hoisin sauce
- 2 cloves garlic, minced
- 2 Tbsp. tamari (or soy sauce)
- ½ Tbsp. fresh ginger, minced
- 1 ¼ cups (300ml) water
- 1 cup (150g) cashew nuts

Preparation

Step 1
Heat the oven to 190°C (375°F ).


Step 2
Place the quinoa into a casserole dish and top it with the onion and bell peppers. Next add the chicken on top.


Step 3
In a small bowl, mix togetherthe hoisin sauce, garlic, tamari, ginger, and 1 cup of water. Pour the sauce over the chicken and quinoa.


Step 4
Place the casserole dish into the oven, cover and bake for about 45 minutes. Add the cashews and bake for a further 10 minutes.


Step 5
Once ready, let everything sit for 5 minutes before serving.


Nutrition per serving:
489 kcal
19g Fats
49g Carbs
32g Protein