Buffalo chicken quinoa salad
My dabbling with quinoa in dessert recipes didn’t quite work out for me, so I’ve gone back to savory quinoa dishes instead. This is a very healthy salad and it makes a huge amount, so it’s great to know you have a go-to lunch all week. This salad has taken the top spot in Jim’s go-to lunch rotation. It’s easy enough to make and it really does feed him all week. It’s filling and flavorful, though I’m such a lightweight when it comes to heat, that it’s actually a little much for me. If I were making the salad just for me, I’d have to cut back on the hot sauce a bit, but Jim thinks it’s great just the way it is.
Recipe: Buffalo Chicken Quinoa Salad
(adapted from Half Baked Harvest)
3 c. cooked quinoa
2-3 boneless skinless chicken breasts, cooked, cooled, and cut into bite-sized pieces
1 bunch of green onions, chopped
2-3 stalks celery, diced
1 1/2 – 2 c. fresh spinach, thinly sliced (chiffonade)
1 c. Frank’s Red Hot Sauce
1/3 c. olive oil
1 c. crumbled blue cheese
Cook quinoa according to package directions and cool. Cook chicken breasts and cut them into bite-sized pieces when cool. In a large bowl, mix quinoa, chicken, most of the green onions, and celery. In a separate bowl, whisk together Frank’s Red Hot Sauce and olive oil. Pour hot sauce mixture over quinoa mixture and stir to combine. Stir in most of the blue cheese. If you’re not serving the salad right away, refrigerate it at this point. Just before serving, stir in the chiffonade of spinach. Sprinkle the top of the salad with the reserved green onions and crumbled blue cheese.