Week 23: Buffalo Chicken Quinoa Salad


A year ago if you had told me I would begin to crave spicy foods and add hot sauce to my own dishes, I would have told you that you were insane. But low and behold, mostly due to my boyfriend force feeding me spicy food for the past year, I can admit that I like {some} spicy foods.

So any excuse to combine quinoa and frank’s hot sauce, sounds like a good recipe to me. I made this dish as a quick dinner for myself and then had the leftovers for lunch at work. Both days I ate the dish warm but it could also be eaten cold on a hot summer day!


1/2 cup quinoa
1 cups water
1 boneless skinless chicken breast, cut into bite size pieces
1/3 cup shredded cabbage
1/3 cup shredded carrots
2 green onions chopped, save half for garnish
1/4 cup olive oil
1/4 cup hot sauce (I recommend Franks)
1/2 teaspoon seasoned salt
Goat Cheese Crumbles, to top, optional


I purchased pre-rinsed quinoa, but if you didn’t be sure to 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.

While the quinoa is cooking make the buffalo sauce dressing by combining the oil, hot sauce and salt, set aside.

Next, heat a tablespoon of olive oil in a medium size skillet over medium high heat and add the chicken. Cook the chicken for about 5 minutes or until cooked through. Add 2 tbsp of the buffalo sauce and cook until the chicken absorbs the sauce.

When the quinoa is ready add the chicken, shredded cabbage, carrots and as much of the dressing as desired toss well. Add half of the green onions. Toss again and serve warm with blue cheese crumbles, if desired, and green onions.



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