Prep Time: 5 minutes
Cook Time: 20-30 minutes
Serves: 4-6
Ingredients:
Salad
1 C. quinoa
2 C. chicken or vegetable stock
1 lb. boneless skinless chicken breast, cut into bite size pieces
1 C. broccoli florets (fresh) frozen will make this dish to watery…..gross
1 C. shredded carrots
1 C. fresh or frozen peas
1 C. shredded purple or green cabbage
1/2 C. blue cheese crumbles, plus more for garnish
1/2 C. red or yellow onions
Dressing
1/3 C. chicken or vegetable stock
1/2 C. hot sauce or less depending how hot you like it
1/2 tsp. seasoned salt and pepper to taste
What to do:
In a fine-mesh strainer, rinse quinoa well and drain. In a medium pot, combine quinoa and stock. Bring to a boil, then cover and turn heat to low. Cook until all the stock to absorbed, about 20 minutes. Remove from the heat, fluff the quinoa with fork.
While the quinoa is cooking make the buffalo sauce dressing and cook the chicken and broccoli. In a measuring cup or small bowl combine the olive oil, hot sauce, and seasoned salt. Whisk to combine. Set aside.
Heat a medium size skillet over medium high heat add a tablespoon of olive oil and sauté the broccoli for 5 or 10 minutes, depending on your taste. You want it to just start to soften, but still be crisp. Remove from the pan and set aside. Add the chicken to the same pan and cook the chicken for about 5 minutes or until cooked through. Add ¼ cup or so of the buffalo sauce and cook until the chicken absorbs the sauce.
When the quinoa is ready add the chicken, broccoli, carrots, peas, shredded cabbage and as much of the dressing as desired toss well. Add the blue cheese and half of the onions. Toss again and serve warm with extra blue cheese crumbles and onions.
Christina’s Notes:
There are times that I have so many vegetables in my fridge that I don’t know what to do with them all. Let your taste buds define you. Add as many and as many different kinds of vegetable to this dish….it’s all good!!! Also, I have served this dish cold in the summer time and it is always a big hit!