Chicken quinoa recipes back-to-back, just because. I guess I’ve been on a quinoa kick lately. That’s a good thing. This recipe takes a little longer than the previous quinoa recipe, but its got a totally different flavor profile. Quinoa, broccoli, chicken, carrots, blue cheese and green onion – this takes the flavor of buffalo wings to a whole new level. I suppose you could serve this sans the chicken, for a vegetarian meal, but buffalo without chicken seems odd to me. But I guess the whole concept of buffalo chicken quinoa is a little odd to. Leave it to me to find an out of the box recipe. 🙂
Buffalo Chicken Quinoa Salad
1 cup quinoa
2 cups water
1 tablespoon olive oil
1 cup broccoli florets
3/4 lb boneless, skinless chicken breast, cut into bite-sized pieces
3/4 cup shredded carrots
1/2 cup blue cheese crumbles, plus more for garnish
4 green onions chopped, divided
1/3 cup olive oil
1/2 cup hot sauce (I recommend Franks)
1 teaspoon seasoned salt
In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa with a fork.
While the quinoa is cooking make dressing. In a small bowl combine the olive oil, hot sauce, and seasoned salt. Whisk to combine. Set aside.
Next cook the broccoli and chicken. Heat a medium size skillet over medium high heat. Add a tablespoon of olive oil and saute the broccoli for about 5 minutes. You want it to just start to soften, but still be crisp. Remove from the pan and set aside. Add the chicken to the same pan and cook the chicken for about 5 minutes or until cooked through. Add 1/4 cup of the dressing 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 the blue cheese and half of the green onions. Toss again and serve warm with extra blue cheese crumbles and green onions.