Tuesday, June 24, 2014
Buffalo Chicken Quinoa Salad
Really, this salad was good warm and great the next day cold out of the refrigerator. My oldest daughter liked it, minus the spicy factor.
I found this recipe on PreventionRD's website. Great meal for lunch, dinner or to bring as a salad to a party. Will definitely be making this again and again.
1 cup quinoa
2 skinless chicken breast, cut into bite sized pieces
2 cups broccoli
3/4 cup shredded carrots
3/4 cup shredded cabbage
1/2 crumbled blue cheese
4 green onions chopped
1/3 cup olive oil
1/2 cup Frank's hot sauce
1/2 tsp seasoned salt
In a fine mesh strainer, rinse quinoa under cold water for 1-2 minutes. In a medium pot over medium high heat, combine quinoa and 2 cups water. Bring to a boil, 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 and transfer to a large bowl.
Meanwhile, combine the olive oil, hot sauce and seasoned salt in a small bowl. Whisk and set a side.
Heat the pot used to cook the quinoa over medium heat, adding a tablespoon of olive oil. Add the chicken and cook 3-4 minutes or until nearly cooked through. Add the broccoli and saute for about 2-3 minutes or until bright green and slightly tender. Remove from heat and stir in carrots and cabbage. Add about 1/2 of the buffalo sauce and stir.
Transfer the chicken and the veggies to the bowl with the quinoa and toss with remaining dressing. Add the blue cheese and half of the green onions. Toss again and serve warm or chilled.