Preheat oven to 350F and grease an 9 x 13 casserole dish.

Cook quinoa according to package directions in chicken broth instead of water. (I used my instant pot with this method: 2 cups quinoa, 2 cups broth into the instant pot. Cook on high pressure for one minute and then allow natural release.)

While the quinoa is cooking, cook your chicken. You can grill it or cook it up in a pan with a little avocado or coconut oil like I did.   Just season it with salt, pepper, garlic, and a sprinkle of ginger, then cook it all the way through.  Once it’s finished cooking cut it into cubes. 

Mix the sauce by combining coconut milk, coconut aminos balsamic vinegar, sriracha, brown and brown sugar in a separate medium-size bowl.

In a large bowl, or directly in your casserole dish combine cooked quinoa, cooked chicken cubes, water chestnuts, bell peppers, and Japanese chilies.

Pour the sauce over the top and continue to mix until everything is well combined.

Bake in the oven for 45 minutes or until the bell peppers get soft.  If it looks like the top is getting more crispy than you would like it to, cover it with foil while it finishes baking.  I didn’t need foil at all the whole 45 minutes it was in there. 

Garnish with peanuts and green onions, serve immediately.

I froze the leftovers in single portions which worked out great!