Buffalo Chicken and Quinoa




1 cup quinoa
2 cups water
3/4 pound boneless skinless chicken breast cut into bite size pieces
1 cup broccoli florets
3/4 cup shredded carrots
3/4 cup shredded cabbage
4 green onions
Sauce / Dressing:
1/2 cup olive oil
1/2 cup “Franks Red Hot Wings” hot sauce – or similar.
1 teaspoon seasoned salt

In a fine-mesh strainer, rinse quinoa well and drain. In a medium pot, combine quinoa and water. Bring to a boil, cover and reduce heat to low. Cook until water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa with a fork.

While Quinoa is cooking combine olive oil, hot sauce, and seasoned salt. Whisk to combine. set aside.

Heat a medium size skillet over medium heat, add 1 tablespoon of olive oil and saute the broccoli for 5 minutes. You want the broccoli to just start to soften, but still be crisp. Remove from pan and set aside. Add the chicken to the same pan and cook for 5 minutes or until cooked through. Add 1/4 cup of sauce and cook until the chicken absorbs the sauce.

When the quinoa is ready add the chicken, broccoli, carrots, shredded cabbage and as much of the dressing as desired, toss well. Add half of the green onions. Toss again and serve warm with green onions on top for garnish.

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