i’m a fan of keeping meals simple and minimizing the number of pots and pans that i have to clean after cooking. also, almost anything with quinoa is a winner in my book! i had this recipe bookmarked for a while and finally decided to go buy some Frank’s Hot Sauce (which was the only ingredient i didn’t already have at home) to make this baby.
(photos and recipe adopted from Prevention RD)
Salad:
1 cup quinoa
1 lb boneless skinless chicken breast, cut into bite size pieces
4 cups broccoli florets
4 green onions, chopped
Dressing:we
1/3 cup olive oil
1/2 cup Frank’s hot sauce
1/2 tsp seasoned salt
Directions:
1. 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.
2. Meanwhile, combine the olive oil, hot sauce, and seasoned salt in a small bowl. Whisk well and set aside.
3. Heat the pot used to cook the quinoa over medium high heat, adding a tablespoon of olive oil. Add the chicken and cook for 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. Add about 1/2 of the buffalo sauce and stir.
4. Transfer the chicken and veggies to the bowl with the quinoa and toss with the remaining dressing. Add the blue cheese and half of the green onions. Toss again and serve warm or chilled with additional green onions.
5. Enjoy!
we ended up doubling this recipe since we like to cook in bulk. we also opted to cut the blue cheese. it was quite delicious, and great hot or cold!
alice in cook-ING land 