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.
Buffalo Chicken Quinoa Salad
(slightly adapted from Half Baked Harvest)
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
1/2 c. olive oil
1/2 c. hot sauce
1 t. seasoned salt