Warm summer nights usually mean I hang out in front of the grill cooking up kabobs or some other delicious grilled meal.  Sometimes though, I am either just too hot or too tired to get out there and grill.  Those are the nights that I pull out my recipe for teriyaki chicken quinoa bake and make a dinner that requires a little less active cooking than my typical grilled recipes.

I love quinoa in baked dishes.  I use in place of rice in a lot of meals because it offers a little more nutrition than a typical white rice.  Plus, it doesn’t get super soggy even when it is cooked and then baked.  Here, it is mixed with vegetables, shredded chicken and homemade teriyaki sauce for a delicious but super easy to make dinner.

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Teriyaki Chicken Quinoa Bake

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Servings: 6

Author: Shannah @ Just Us Four

Ingredients

• 3 cups cooked quinoa
• 1 cup cooked shredded chicken
• 1/2 cup onion finely chopped
• 1/2 cup peas & carrots thawed
• 1/4 cup bean sprouts chopped
• 3/4 cup tamari
• 1/2 cup water
• 1/3 cup brown sugar
• 1 Tbsp sugar
• 1 tsp grated ginger
• 1 tsp sesame oil divided
• 2 cloves garlic minced
• 2 Tbsp arrowroot flour
• 1 Tbsp cold water

Instructions

1. Preheat oven to 350 degrees. Spray a 9x9 square baking dish with nonstick cooking spray.
2. In saucepan, combine tamari, water, sugars, ginger and 1 tsp oil. Bring to a boil and let cook for 1 minute.
3. Whisk together arrowroot flour and water. Add a small amount of the flour mixture to the tamari mixture. Then, whisking constantly, slowly add the remaining flour mixture to the pan. Whisk for about 1 minute until thickened.
4. In a medium pan, heat remaining oil over medium heat. Saute onion until softened. Add other vegetables and cook for 3-5 minutes.
5. In a large bowl, combine shredded chicken with 3/4 cup of the sauce mixture. Stir well to coat. Add quinoa and vegetables to the chicken mixture and stir well. Pour into prepared baking dish and top with 1/4 cup teriyaki sauce mixture. Bake at 350 degrees for 20 minutes or until hot.

Using tamari in place of soy sauce and substituting arrowroot flour for regular flour makes this dish gluten free and perfect for people who either want or need to limit gluten in the diet.  While it may be lacking gluten, this dish definitely still has tons of flavor!