One of the reasons that I created this blog is because I wanted cooking from scratch to be attainable for everyone. Let’s be honest, we are all busy, and at the end of the day serving up a reasonably healthy dinner can seem impossible. Next week I’ll be sharing a blog post about how to make the most of meal planning, but for now just know that you should be picking recipes that you both WANT to make and CAN make in the amount of time you have. For a lot of people, if that meal isn’t made in the Instant Pot, Crock Pot, or a 30 minute meal, it’s impossible. The good news is that this quinoa cashew chicken comes together in 3o minutes or less and it’s sure to be a recipe that your whole family loves.
Quinoa is easily one of my favorite grains. It cooks quickly, is packed with proteins and other health benefits, and provides a great texture to dishes. Frequently I will cook a large pot of quinoa to start the week and add it to salads and soups throughout the week. Cashew chicken may frequently be served with rice, but I love it even more with quinoa. Quinoa cooks quickly and is combined with some easy ingredients: shredded chicken, edamame, carrots, peas, and cashews. Whip up a simple sauce of soy sauce, rice vinegar, salt, pepper, garlic, and ginger, and dinner is served.
One thing I love about stir-fry style dishes like this is that everything you want to eat is in one dish, making cleanup a breeze. It’s already pretty packed with veggies, but you can always feel free to add in anything else that you need to get out of your refrigerator. Bell peppers or cabbage would also be great additions! Whether you are looking for a quick and healthy weeknight meal, or something to enjoy on the couch with Netflix this weekend, this quinoa cashew chicken is for you!
- 1½ cups dry quinoa
- 2 tbsp. sesame oil
- ½ yellow onion, diced
- 4 carrots, peeled and sliced
- 4 cloves garlic, minced
- 12 oz. cooked, shelled edamame (fresh or frozen)
- 1 cup frozen peas
- 1½ cups cooked shredded chicken
- 3 tbsp. rice vinegar
- 3 tbsp. soy sauce
- ¼ tsp. ground black pepper
- 1 tsp. ground ginger
- ½ tsp. salt
- ½ cup roasted cashews
- 4 green onions, sliced (optional, for serving)
- Place quinoa in a small pot and add 2½ cups of water. Bring to a boil then reduce to a simmer. When the water is almost gone, turn off the heat and cover.
- Heat sesame oil in a large pot or skillet. Add onion, carrots, and ginger and cook until carrots are crisp-tender. Add edamame and peas and cook until they are heated through.
- Fluff quinoa with a fork and add it to the pan along with the chicken. Stir to combine.
- In a small bowl, whisk together rice vinegar, soy sauce, pepper, ginger, and salt. Pour over quinoa and chicken mixture and stir to combine.
- Add cashews and stir to combine.
- Top with sliced green onions, if desired, and serve.
- Enjoy!
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