Receta Buffalo Chicken Quinoa Salad
Buffalo Chicken Quinoa Salad
This Buffalo Chicken Quinoa Salad is darn near perfection. We start with warm, shredded chicken tossed in a lighter buffalo sauce; add sautéed vegetables and combine it with the ever trendy (and tasty!) quinoa. Sprinkle blue cheese (or cheddar) on top, as desired, and you're looking at a delicious and healthy Buffalo Chicken Quinoa Salad.
Not only is this salad am-a-zing, but it can be made in under 30 minutes! The quinoa and chicken cook simultaneously, allowing plenty of time to prepare and sauté the vegetables and whisk together the sauce. Put it all together and dinner is served! (Leftovers make great lunches too)
Buffalo Chicken Quinoa Salad
Yields 3 to 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 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 to 3 green onions chopped, whites and greens separated
- Cooking spray
- 1/2 cup hot sauce (I recommend Frank's hot sauce)
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- Optional toppings: blue cheese crumbles or shredded cheddar cheese
Directions
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.
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.
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.
Make the sauce: Whisk together hot sauce, oil, lemon juice, garlic powder, paprika, onion powder and salt.
Pour 1/4 cup sauce over shredded chicken, tossing to coat.
To a large bowl, add quinoa, chicken and vegetables, tossing to combine. Sprinkle with remaining chopped green onion and serve.
I drew inspiration from this recipe and my Baked Buffalo Chicken Tenders recipe.