• 66a7746b2bf64652a1f49362596a7e4b

Buffalo Chicken Quinoa Salad

We love this for lunch! It's quick, easy, and very versatile. You can leave it as is for just a little spice or add more sauce to heat it up!

Prep
Cook
Serves 3people
Ingredients
1
cup quinoa, rinsed
2
cups vegetable broth
2
boneless, skinless chicken breasts (about 8 to 10 ounces) or 2 cups shredded rotisserie chicken
1
cup shredded carrots
1
cup broccoli florets
2-3
green onions chopped, whites and greens separated
cooking spray
1/2
cup hot sauce
1/4
cup extra virgin olive oil
1
tbsp lemon juice
1/2
tsp garlic powder
1/2
tsp paprika
1/4
tsp onion powder
1/4
tsp salt
optional toppings: blue cheese crumbles or shredded cheddar cheese
Directions
1.
Make quinoa: In a medium sauce pan, put rinsed quinoa and vegetable broth and bring to a boil. Cover and reduce heat to a simmer for 15 to 20 minutes. Let sit for 5 minutes and then fluff quinoa with a fork.
2.
Poach chicken: While the quinoa is cooking, place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
3.
While quinoa and chicken are cooking, sauté the vegetables. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add broccoli, carrots and the whites of green onions, and sauté for 5 minutes, or until desired crisp-tenderness. Set aside.
4.
Make the sauce: Whisk together hot sauce, oil, lemon juice, garlic powder, paprika, onion powder and salt.
5.
Pour 1/4 cup sauce over shredded chicken, toss to coat.
6.
To a large bowl, add quinoa, chicken and vegetables, tossing to combine (You can add remaining sauce with this step OR drizzle as desired over each individual serving).
7.
Sprinkle with remaining chopped green onion and serve.

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