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Buffalo Chicken Quinoa Salad

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buffalo Chicken Quinoa Salad ready to eat

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
ingredients ready to make buffalo chicken quinoa salad

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.

ready to eat

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.

buffalo chicken quinoa salad ready to eat

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.

buffalo Chicken Quinoa Salad ready to eat
Print Recipe
5 from 1 vote

Buffalo Chicken Quinoa Salad

This Buffalo Chicken Quinoa Salad is so tasty you will definitely want seconds.
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: healthy, quick and easy, quinoa
Servings: 5 people
Calories: 510kcal

Ingredients

  • 1 cup quinoa dry
  • 1 lbs boneless skinless chicken breast cooked (can use rotisserie)
  • 2 cups broccoli florets
  • ¾ cup shredded carrots
  • ¾ cup shredded cabbage
  • ½ cup blue cheese crumbles
  • cup olive oil
  • ½ cup Franks hot sauce
  • ½ tsp Lawry's seasoning salt

Instructions

  • 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.
    ingredients ready to make buffalo chicken quinoa salad
  • 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 seasoning 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.
    ready to eat
  • 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.
    buffalo Chicken Quinoa Salad ready to eat
  • Tip: Don’t add the blue cheese until your plating your dinner in case you have leftovers because they reheat amazingly.
  • 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.

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1 Comment

  • Reply
    TRUDY THORNSEN
    February 5, 2020 at 12:46 am

    5 stars
    I never thought I’d enjoy a dish with Blue Cheese ,But boy was I surprised !!!
    Loved the Spice and Flavors! Everything accented each other very well.
    Look forward to making for the extended family. Only problem is, I hope there will be enough to go around!

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