This is a meal in a bowl with a buffalo sauce kick. It reminds me of one of my favorite dishes I get when I go to Protein Bar. It is very filling and easy to make!
Originally posted on Elizabeth’s Dutch Oven
Buffalo Chicken Quinoa with Broccoli, Carrots and Cucumbers
Prep time
Cook time
Total time
Author: One Green Fork
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 lb boneless skinless chicken breast, cooked and shredded
- 1 cup broccoli florets
- ¾ cup shredded carrots
- ½ cucumber, peeled and shredded
- ½ cup goat cheese crumbles (or feta or blue cheese)
- 4 green onions, chopped
- ¼ cup olive oil
- ½ -3/4 cup hot sauce (I used Franks buffalo sauce)
Instructions
- In a fine-mesh strainer, rinse quinoa well and drain. 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 13-15 minutes. Remove from the heat, fluff the quinoa with a fork.
- While the quinoa is cooking, prepare other ingredients. Chop onions and cucumbers. Steam broccoli (I steam for about 6-8 min).
- Heat buffalo sauce and olive oil in a small bowl and whisk to combine.
- Put warm chicken in a bowl and add ½ of the sauce. Stir to coat chicken.
- When Quinoa is ready add the chicken, broccoli, carrots, cucumbers, and the rest of the sauce and toss well. Add the cheese and half of the green onions. Toss again and serve warm topped with green onions and cheese crumbles.
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