Wednesday, March 20, 2013
Buffalo Chicken Quinoa Salad
The recipe calls for:
1 thick chicken breast
1 cup quinoa
2 cups water
1 cup broccoli florets
1 cup carrots, shredded
1 cup cabbage, shredded
1/2 cup buffalo hot sauce
1/2 cup olive oil
1/2 cup blue cheese crumbles, plus some for garnish
4 green onions, chopped
-- Cook the chicken however you like. You can cut it up into cubes and cook it in a pan or you can do what I did. I boiled the chicken for 30 mins and then shredded it.
-- Bring the water and quinoa to a boil then put it on low, cover the pot and cook for 20 minutes.
-- Whisk together the hot sauce, olive oil and some salt to make a sauce.
-- Cook the broccoli in pan with some olive oil for about 5 minutes. You want the broccoli to soften a little, but still have some crunch to it. Add the shredded chicken to the pan with 1/2 of the sauce. Let the chicken soak up the sauce.
-- In a large bowl, thoroughly mix the quinoa with the chicken, broccoli and sauce mixture. Add the carrots, cabbage, most of the onion, blue cheese and the rest of the sauce together.
-- Sprinkle the top of the dish with some onion and blue cheese crumbled.