Buffalo Chicken Quinoa with Broccoli and Blue Cheese
It’s no secret that I love quinoa. Whether it’s for breakfast, lunch, dinner or dessert. It is packed with clean protein and adaptable to any flavors you incorporate into it. This recipe is no different.
This recipe is chock full of buffalo sauce flavor not to mention lots of protein from the chicken and the quinoa. With the broccoli, carrots and cabbage, there is a great dose of veggies in it.
To bring the flavors up a notch, I topped it with some crumbled blue cheese. I always loved buffalo wings with blue cheese dressing so I get the same flavors now but with healthy ingredients and dramatically less fat.
4 green onions (the white part) chopped. Reserve the green parts for garnish
2 Tablespoon ghee or coconut oil (separated)
¼ cup olive oil
½ cup buffalo wing sauce
1 teaspoon seasoned salt
Make the quinoa first. I use the pre-rinsed kind but if yours is not already rinsed, rinse thoroughly and drain before cooking.
Put 1 cup uncooked quinoa and 2 cups chicken broth in a medium sauce pan and bring to a boil. Once boiling, reduce heat to a simmer and cover. Let cook for 15 minutes or until all of the liquid has been absorbed, stirring every 5 minutes.
While the quinoa is cooking, in a large skillet heat 1 tablespoon of ghee or coconut oil and add broccoli. Saute on low for 5 minutes, stirring so that it does not burn. You want the broccoli to still be somewhat crunchy, not soggy. Once cooked, set aside.
Using the same pan, add the other tablespoon ghee or coconut oil and saute chicken on medium heat for 5 - 7 minutes. Turning occasionally so all sides are cooked.
While the chicken is cooking, mix up the dressing. In a medium bowl combine olive oil, buffalo sauce and seasoned salt. Whisk until mixed thoroughly. Set aside.
Add broccoli, carrots, cabbage, tomatoes, onions and half of the dressing mixture to the chicken and combine.
Add quinoa next and the second half of the dressing mixture. Mix everything well and bring to a boil. Once boiling, reduce heat to medium and cook for 7 - 10 minutes or until the liquid has cooked off.
Stir in blue cheese crumbles or save them to use as garnish and mix them in one serving at a time.
Serve on a bed of shredded cabbage or in lettuce cups.
This recipe is really easy but looks like you are a culinary artist. Look at you being all fancy schmancy. A great dish for company because you can do many chicken breasts at a time, just multiply the recipe. Simple, gluten-free protein in a snap.
I had never used baking twine before but it was a piece of cake. If you can tie a shoe, you can tie your chicken breast together. There is no die hard technique to it. Your goal is just to keep it together, easy peazy.
You can use either crumbled blue cheese or feta cheese depending on your taste preference. I like a strong blue cheese but sometimes I have a taste for feta because it’s a light and creamier so it just depends what you are in the mood for. You can even change it up for another variation and use mozzarella with maybe some asparagus. That sounds so good, wish I’d thought of it earlier.
I served mine on a bed of raw fresh baby spinach and some warmed fire roasted canned tomatoes. The hubby gobbled this down and LOVED it. He’s usually my recipe barometer so if he gives the thumbs up, it’s all good.
It’s finally warm out and it’s time to break out the summer salads. We found the first of the summer peaches this weekend and I wanted to make this recipe I remember finding in a magazine recently.
This salad makes my mouth super happy because of the combination of sweet and tangy and my body happy because it’s low-fat and gluten-free.
I found a great little pre-packaged mix of tri-colored heirloom tomatoes the same day so it was destiny that I make this. I love the mix of color from the orange, yellow and red heirlooms. It makes a very attractive looking salad. I would even top this with a grilled chicken breast if I was having this as a meal rather than a side.
Fresh figs make me all kinds of giddy and happy. Since they are seasonal, I don’t get to eat them as often as I would like. I usually have to wait well into Summer to enjoy my favorite fruit so imagine my surprise and delight when my grocery store had figs already, in late April. I may have squealed aloud in the store – whoops.
I love figs for their sweetness, the quick shot of fiber, high potassium levels, calcium, phosphorus, vitamin C, skin healing properties, etc. Read this little post about all the awesome goodness of the fig. I knew they were healthy but didn’t realize how healthy until I read up on them.
My favorite fig treat is simple but oh so decadent. Just wash gently, slice into quarters, sprinkle with blue cheese crumbles and drizzle with some organic honey.
I found this beautiful salad recipe at EatingWell.comhad to make it immediately. It’s even more mouthwatering in person than in the photo. All of the flavors in this salad compliment each other like a symphony. The saltiness of the cheese, the sweetness of the walnuts, the tang of the dressing and the crunch of the cabbage is almost more than one mouth can take.
Looks fancy but it’s really easy to put together. This recipe pretty much just comes down to 2 easy steps. The dressing and the walnuts. You can save a step if you have already candied walnuts.