Sunday, May 26, 2013

Buffalo Chicken Quinoa Salad

Buffalo Chicken Quinoa Salad (preventionrd version)

Buffalo Chicken Quinoa Salad (half baked harvest version)

Two versions of this delicious salad before I even give you my version.  It's funny...I saw this on Nicole's blog from preventionrd but went to the original to print it.  I ended up making my version much closer to preventionrd's.  Basically, we both increased the vegetables and decreased the oil just a bit.  I rate this really high and thought it was fabulous.  

I made a batch and took it to work for lunches....I was in a good mood all morning thinking about this...and it didn't disappoint.  It had the great Buffalo chicken flavor but none of the mess of wings and the good health benefits of quinoa and vegetables.  I really think I could sell bowls and bowls of this stuff.  It's just that good.  

Tieghan, from halfbakedharvest, really figured out a good one in this recipe.  I'm excited to look around her blog a bit more since anything even close to this would have to rank pretty high on my list. 
  • 1 cup quinoa (I used red quinoa)
  • 2 cups water
  • 1 grilled boneless skinless chicken breast, cut into bite size pieces
  • 1 cup broccoli florets
  • 3/4 cup shredded carrots
  • 1 cup shredded cabbage
  • 1/2 cup blue cheese crumbles, plus more for garnish
  • chives, to tast
  • Dressing
  • 1/4 cup olive oil
  • 1/2 cup wing sauce (I recommend Franks)
  1. In a fine-mesh strainer, rinse quinoa well and drain. In a medium pot, combine quinoa and water. Bring to a boil, then 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.
  2. Heat a medium size skillet over medium high heat Add a drizzle of olive oil and saute the broccoli for about 5 minutes. You want it to just start to soften, but still be crisp. Remove from the pan and set aside. 
  3. When the quinoa is ready add the chicken, broccoli, carrots, shredded cabbage and as much of the dressing as desired (I ended up using all of the dressing, but we like things extra saucy) toss well. Add the blue cheese and chives. Toss again and serve warm with extra blue cheese crumbles and green onions.

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