Buffalo Chicken Quinoa

April 29, 2018



I like to make this recipe just to remind my husband what an amazing wife I am. It tastes like chicken wings in every bite. Let me warn you….this recipe is ridiculously easy, but it isn’t quite as quick as most of my recipes. Total hands-on thyme is probably about 25 minutes and you'll need 2 or 3 pans. 


This makes enough for 4 bowls. Between my husband and I we usually have 1 bowl leftover. Sometimes I like to double the recipe so we have leftovers for a few days.  


Total Thyme: 30 minutes


Serves: 4



Quinoa: 2 cups uncooked


Chicken Breasts: 2


Crumbled Blue Cheese: 1 8 oz container


Shredded carrots: 1 cup loosely packed


Chopped Broccoli Florets: 1 cup loosely packed


Celery: 2 stalks


Hot Sauce: ½ container


Olive Oil: 1/2 cup






Cook quinoa according to package directions in a large pot (use a large pot so you can mix all the ingredients together in here at the end).


Add chicken and water to a pan (enough water to cover chicken) and boil. Once it’s cooked, shred into smaller pieces and set aside.


Add a drizzle of oil or non-stick spray to the pan and sauté broccoli and carrot sticks for about 5-8 minutes, stirring frequently.


Chop the celery stalks into bite-sized pieces.


One quinoa is done, add all the other ingredients into the pot, plus a few shakes of salt, and stir it all together really well.


Scoop into bowls and enjoy!







































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