Buffalo Chicken Quinoa Salad Recipes

BUFFALO CHICKEN QUINOA BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
• Stir chicken, Buffalo wing sauce, cream cheese, egg, and egg white together in a large bowl until well-mixed. Add Cheddar cheese and green onion; stir. Stir quinoa into chicken mixture. Spoon mixture into prepared mini-muffin cups.
• Bake in the preheated oven until browned around the edges, 18 to 22 minutes.

QUINOA BUFFALO CHICKEN SALAD

Steps:

• Mix the hot sauce, vinegar and olive oil, and add 1 tsp of salt. Set aside.
• Place one cup of rinsed quinoa into a pot with 2 cups of water. Bring to boil, reduce to low, cover and cook for 15 minutes.
• Spray a pan with cooking spray. Cook broccoli for about 5 minutes until bright green (not too soft). Add broccoli slaw and cook for further 2 minutes. Add a little water if need be.
• Once softened, removed from pan and set aside.
• Add chicken to pan and cook until done. Add 1/4 cup of sauce mixture and cook until it is absorbed, about 2 minutes.
• In a large bowl, place quinoa, cooked chicken, vegetable, onions, and blue cheese crumbles.
• Pour remaining sauce over mixture and combine well.

BUFFALO CHICKEN-QUINOA BAKE

Steps:

• Heat oven to 350°F.
• Bring quinoa and water to boil in medium saucepan; cover. Simmer on medium-low heat 15 min. or until tender.
• Spoon quinoa into large bowl. Add all remaining ingredients except 1 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. (Or if preparing ahead of time, spoon into freezer-proof 13x9-inch pan sprayed with cooking spray. Wrap with foil. Freeze up to 3 months.)
• Bake 25 to 30 min. or until heated through. (Or if baking frozen casserole, unwrap casserole; cover with additional foil. Bake 1 hour 20 min. or until heated through, uncovering after 1 hour. Or thaw frozen casserole in refrigerator overnight. Bake, uncovered, 35 to 40 min. or until heated through.)

QUINOA SALAD WITH WINTER VEGGIES AND BUFFALO CHICKEN SAUSAGE

Steps:

• Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Fluff with a fork.
• While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate.
• Add another tablespoon oil to pan, then add the onion and cook until softened, about 3 minutes. Add the squash and carrots and cook about 5 minutes, until the vegetables are tender-firm.
• In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, squash-carrot and onion mixture and mix. Chill in the refrigerator at least 30 minutes or up to two days. When ready to serve, stir in the parsley.

CHICKEN QUINOA SALAD

Steps:

• In a small saucepan, bring 1-1/2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , For dressing, place remaining water, yogurt, mayonnaise, chili sauce and cheese in a small food processor or blender. Cover; process until blended., In a fine-mesh strainer, rinse cooked quinoa with cold water; drain well. In a bowl, toss quinoa with cucumber, parsley, green onions, oil, lemon juice and Greek seasoning. Top with chicken, tomato and dressing.