BUFFALO CHICKEN-QUINOA BAKE
Find your new favorite Buffalo chicken recipe with this Buffalo Chicken-Quinoa Bake. This Buffalo Chicken-Quinoa Bake is topped with savory cheddar cheese.
Provided by My Food and Family
Categories Cheese
Time 1h
Yield 8 servings, 1 cup each
Number Of Ingredients 9
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.)
Nutrition Facts : Calories 430, Fat 28 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 85 mg, Sodium 910 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 4 g, Protein 25 g
QUINOA SALAD WITH WINTER VEGGIES AND BUFFALO CHICKEN SAUSAGE
This hearty grain salad with browned sausage, carrots, and butternut squash is tossed with quinoa for a delicious all-in-one meal.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 18.5 g, Cholesterol 30.6 mg, Fat 11.5 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 3.2 g, Sodium 547.1 mg, Sugar 2.8 g
QUINOA BUFFALO CHICKEN SALAD
Make and share this Quinoa Buffalo Chicken Salad recipe from Food.com.
Provided by Jezagerm
Categories Chicken Breast
Time 25m
Yield 2 Bowls, 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 929.5, Fat 49.9, SaturatedFat 9.3, Cholesterol 117.9, Sodium 1674.1, Carbohydrate 67.2, Fiber 9.4, Sugar 4.5, Protein 54
QUINOA AND ARUGULA SALAD WITH CHICKEN
An easy and healthy main-dish arugula salad inspired by the signature salad at La Boulange in Palo Alto, California.
Provided by adsomers
Categories Arugula Salad
Time 55m
Yield 2
Number Of Ingredients 16
Steps:
- Bring water, quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork and set aside to cool completely.
- Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.
- Heat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and sear in the hot pan until grill marks appear, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish.
- Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes. Cut into ½-inch cubes.
- Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.
- Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.
Nutrition Facts : Calories 573.7 calories, Carbohydrate 66.7 g, Cholesterol 65.9 mg, Fat 17.6 g, Fiber 9.7 g, Protein 40.8 g, SaturatedFat 2.5 g, Sodium 732.8 mg
CHICKEN QUINOA SALAD
We pile our favorite gyro fixin's into nutritious quinoa bowls. Our local gyro guy has a cool but spicy sauce that transforms his sandwiches. It's a must here, too. -Leah Lyon, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 341 calories, Fat 19g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 590mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
More about "quinoa buffalo chicken salad recipes"
BUFFALO CHICKEN QUINOA SALAD RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 2Category SaladCuisine AmericanTotal Time 25 mins
- Cook quinoa according to package. Meanwhile, in medium bowl, whisk hot sauce, olive oil and salt. Set aside.
- Heat medium skillet over medium-high heat and add 1 tbsp of olive oil. Add chicken and cook for about 5 minutes or until cooked through. Add 1/4 cup buffalo sauce dressing and then add broccoli and cook for another 5 minutes. Remove from heat.
- In a large bowl or container, mix the quinoa, chicken, broccoli, slaw, carrots and the buffalo sauce dressing. Add the blue cheese and green onions and toss. When serving, add some additional blue cheese and green onion if desired.
BUFFALO CHICKEN QUINOA SALAD - THEKITTCHEN
From thekittchen.com
Cuisine AmericanCategory DinnerServings 2Total Time 20 mins
- First cook the quinoa, bring the chicken broth to a boil, add the quinoa, stir, reduce heat to a simmer, cover and let cook for 20 minutes. Then fluff with a fork.
- While the quinoa is cooking, prepare the bacon. I like to cook it in the oven at 450 degrees for about 10 minutes, until crispy. Blot excess grease with a paper towel and then crumble.
- You can cook the broccoli, or eat it raw. I like to quickly steam it in the microwave. I rinse the broccoli in water, and then pour a couple of tablespoons of water into a microwave-safe bowl. Add the broccoli and microwave for 2-3 minutes, until fork tender. Then drain off the excess water.
HEALTHY BUFFALO QUINOA CHICKEN SALAD - MEALS WITH MAGGIE
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4.9/5 (8)Calories 332 per servingCategory Main Course
- Allow quinoa to cool slightly. Then add the chicken, diced onions, corn and blue cheese together in a large bowl.
BUFFALO CHICKEN QUINOA SALAD - HALF BAKED HARVEST
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- Meanwhile, make the buffalo sauce dressing. In a medium 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 cook the chicken for about 5 minutes or until cooked through. Add 1/4 cup or so of the buffalo sauce and cook until the chicken absorbs the sauce. Add the broccoli and cook 3-5 minutes or until the broccoli is tender. Remove from the heat.
- In a large salad bowl, toss together the cooked quinoa, chicken, broccoli, carrots, shredded cabbage, and as much of the dressing as desired. Add the blue cheese and half of the green onions. Toss again and serve warm with extra blue cheese crumbles, the remaining green onions, and avocado.
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