Buffalo Chicken Quinoa


Ingredients

1 cup quinoa
2 cups water
3/4 pounds boneless skinless chicken breast, cut into bite size pieces
1 cup broccoli florets
3/4 cup shredded carrots
3/4 cup shredded cabbage
1/2 cup blue cheese crumbles, plus more for garnish
4 green onions chopped, save half for garnish

Dressing:

1/2 cup olive oil
1/2 cup hot sauce
1 teaspoon seasoned salt

Directions

Step 1

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 20 minutes. Remove from the heat, fluff the quinoa with a fork.

Step 2

While the quinoa is cooking make the buffalo sauce dressing and cook the chicken and broccoli. In a measuring cup or small bowl combine the olive oil, hot sauce and seasoned salt. Whisk to combine. Set aside.

Step 3

Heat a medium size skillet over medium high heat. Add a tablespoon of olive oil and saute the broccoli for 5 minutes. You want it to just start to soften, but still be crisp. Remove from pan and set aside. Add the chicken to the same pan and cook for about 5 minutes or until cooked through. Add 1/4 cup or so of the buffalo sauce and cook until the chicken absorbs the sauce.

Step 4

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 the green onions. Toss again and serve warm with extra blue cheese crumbles and green onions.

Notes:

We only used about 1/2-2/3 of the sauce. You can always skip the blue cheese. 
September 2015 I used dad's banana hot sauce and Creole seasoning. Ira had seconds!
November 2015 Cleanse, I used slaw w/ broccoli florets, left out blue cheese.

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