I love casseroles in theory; in actuality they’re usually full of ingredients I avoid at dinnertime. I’m talking egg noodles, sour cream, canned soup, spice packets, etc. I also need it to be easy; I don’t want to cook each part separately then put it together just so I can call it a one-dish-meal. This checked all the boxes and it’s a dieter’s dream; full of protein and low in calories.Â
This would be great to make on a Sunday afternoon if your typical work days ends late. Scooped into bowls and reheated on Monday (and maybe Tuesday) and served with some mixed greens or veggies, it’s a beautifully healthy and easy meal. This would also be the ideal meal for a new mom or a family in need. Egg, dairy, and gluten free, it can be made in a disposal pan and brought with a box of mixed greens (and a bottle of wine, hello).
Chicken, Quinoa and Cashew Casserole
Serves 4
1 c. quinoa, rinsed
1 white onion, diced
2 red/yellow/orange bell peppers, diced
4 raw chicken breasts, cut into bite sized pieces
1/3 Â c. hoisin sauce
2 tbsp. soy or Tamari sauce
1 tsp. Sriracha, or more to taste
1 c. water
1 tbsp. minced fresh ginger
1 tbsp. minced garlic
1 c. toasted cashews
1/3 c. sliced scallions
1. Preheat oven to 375 degrees. Spray a 9×13 or 8×11 inch baking dish with nonstick spray.
2. Spread quinoa in bottom of the dish. Top with onions, then bell peppers.
3. Top with chicken, then sprinkle with a pinch of salt and pepper.
4. Mix hoisin, soy/tamari, sriracha, water, ginger and garlic until blended. Pour evenly over chicken.
5. Bake uncovered for 45 minutes. Sprinkle cashews over the top and bake for another 10 minutes. Â Remove and top with scallions; serve.
