Finding yummy, healthy and easy to make dinners now that I’m on a gluten free, dairy free and egg free diet has been difficult. After telling a friend about my challenges finding an easy and yummy weeknight meal to make, she told me about Fit Foodie Finds‘ Cashew Chicken Quinoa Bake.
We tried the dish using Lee’s original recipe and it was great. Personally, I like tweaking recipes around a bit and changing up the sauce, adding different (and additional veggies) etc. That’s what we did with this dish and it is delish!
While it takes some time to bake in the oven and the casserole dish gets very sticky, clean up is otherwise quick and easy. Also, since your protein, veggies and carbs are in the casserole dish it’s a one dish meal – perfect for nights when you’re tired and don’t feel like cooking (which is me many nights ;))
Ingredients for the One Dish Chicken Quinoa Bake
Veggies of choice: we’ve used snow peas, broccoli, red peppers and shiitake mushrooms
4 chicken breasts cut into bite sized pieces
1 cup of uncooked quinoa
2 cloves of minced garlic
1 inch of peeled fresh ginger (minced)
3 tablespoons of gluten free Tamari sauce
3/4 cup of gluten free Hoisin sauce
1 1/4 cup vegetable broth
Handful of cashews – I prefer unsalted