Buffalo Chicken Quinoa Salad

I’ve made a few quinoa dishes before, and I’ve never loved them. They were ok, but nothing I’d make again. I started wondering if all the hype about quinoa was just that – hype – and it really wasn’t as good as everyone was making it out to be. And then I made this and took it all back.

This was delicious. I actually loved the veggies in the hot sauce dressing more than the chicken – I think next time I make it, it’ll be a vegetarian version to take for lunches. And even though this was buffalo, it didn’t seem that hot to me. Even if you’re not into very spicy, I think this is worth trying.

The recipe makes 2-3 large servings, but it reheats like a dream so doubling it is a fantastic idea.

BuffaloChickenQuinoaSalad

Buffalo Chicken Quinoa Salad
(slightly adapted from Half Baked Harvest)
Serves 2-3

for the salad:
1 c. quinoa
2 c. water
1 T. olive oil
1 c. broccoli florets
3/4 lb. boneless skinless chicken breast, cut into bite size pieces
1/4 c. hot sauce
3/4 c. shredded carrots
1/2 c. blue cheese crumbles, plus more for garnish

for the dressing:
1/2 c. olive oil
1/2 c. hot sauce
1 t. seasoned salt
For the dressing, whisk all ingredients together and set aside.
For the salad, rinse the quinoa well and add to a saucepan with two cups of water. Bring to a boil, then reduce heat to low and simmer for 20 minutes, until all water is absorbed.
In a large skillet, heat the olive oil until shimmering. Add the broccoli and cook for about 5 minutes, until slightly softened. Remove the broccoli and set aside. Add the chicken and 1/4 cup hot sauce to the pan. Cook until the chicken is cooked through and the hot sauce is absorbed.
In a large bowl, toss together the cooked quinoa, cooked chicken, cooked broccoli, carrots and blue cheese.  Add as much dressing as desired (I used about half) and toss to coat. Top with additional blue cheese before serving.
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