Buffalo Chicken Quinoa Salad

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Quinoa (pronounced KEEN-wah) is a very nutritional grain-like dish (it’s actually a seed) that you can eat hot, cold, or as a substitute for white rice due to its low glycemic index. All of this good-for-you information aside, this stuff is actually really tasty! Our favorite way to use quinoa is in this Buffalo Chicken style salad with sautéed broccoli and other crunchy veggies. With just the right amount of heat and topped with blue cheese, this Buffalo Chicken Quinoa Salad is so tasty you will definitely want seconds.

Ingredients

Serves: 4

• 1 cup dry Quinoa
• 1 lb. boneless skinless chicken breast cooked (you can use rotisserie)
• 2 cups broccoli florets
• 3/4 cup shredded carrots
• 3/4 cup shredded cabbage
• 1/2 cup blue cheese crumbles
• 4 green onions chopped
• 1/3 cup olive oil
• 1/2 cup Frank’s Hot Sauce
• 1/2 tsp Lawry’s seasoned salt

Directions

Rinse the quinoa in a mesh strainer under cold water for 2 mins; this removes a potentially bitter taste that can develop from the grain (if yours says “pre-washed” you should be okay). In a medium pot over medium high heat combine the quinoa and 2 cups water. Bring to a boil, cover and turn heat down to low. You will need to cook the quinoa until the water is absorbed, which is about 20 mins. While the quinoa is cooking, you can sauté your chicken breasts (see directions below) if you are using rotisserie chicken, skip this step.

By now our quinoa should be done; remove the quinoa from heat, fluff with a fork and transfer to a large bowl.

Meanwhile combine olive oil, hot sauce, and seasoned salt and set aside.

Next, heat the pot you used for the Quinoa over medium high heat and add 1 tablespoon olive oil. Add the broccoli and sauté for 2-3 minutes. You want them slightly tender but not mushy. Remove from heat and add the carrots and cabbage. You don’t want them to cook just to heat slightly. Add the diced up chicken and about 1/2 the buffalo sauce and stir. Next transfer the chicken and veggies to the quinoa and toss with remaining sauce. Finally, sprinkle the blue cheese and green onions on top. I tend to add a little more blue cheese on top after I’ve plated this dish.

And there you have it: your flavorful Buffalo Chicken Quinoa Salad is ready to serve or store for a few days, told you it was easy.

Tip: Don’t add the blue cheese until your plating your dinner in case you have leftovers because they reheat amazingly.

For another tasty Buffalo Chicken recipe try our Buffalo Chicken Stuffed Peppers.

How to sauté chicken breasts

Salt and pepper both sides of the room temperature chicken breasts and heat up 1 tablespoon of olive oil in a frying pan on medium high. Add the chicken and flip after 4 minutes. Continue cooking 4 minutes a side until the chicken reaches an internal temperature of about 155-160 degrees (the chicken continues to cook after removing to the safe temperature of 165). Remove the chicken from the pan and place a pice of aluminum foil over top. When chicken has cooled, dice up into bite sized portions for your salad.