I made this recipe during my 10 day AdvoCare challenge in July. It. was. amazing. Great flavor. Clean eating. Delicious. And bonus points because leftovers were even more amazing after the buffalo flavor really soaked in. . . so don’t forget to make extra! You can bet I am making this one ASAP during this current challenge.
Buffalo Chicken Quinoa – Recipe inspiration from Half Baked Harvest
1 cup quinoa
2 cups water
1 pound boneless skinless chicken breast, cut into bite size pieces
1 large onion – diced
3/4 cup diced carrots
3/4 cup diced celery
1/3 cup olive oil
1/2 cup hot sauce
1 teaspoon Lawry’s seasoned salt
- In a fine-mesh strainer, rinse quinoa. In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to medium. Cook until all the water is absorbed, about 20 minutes.
- Mix together olive oil, hot sauce and seasoned salt for the buffalo sauce.
- Heat a large pot over medium high heat Add a tablespoon of olive oil. Add chicken and onion. Cook for about 2 minutes, then add carrots. Cook for another 2 minutes, then finally add celery. Add about 1/2 the sauce and cook until the chicken absorbs the sauce.
- When the quinoa is ready, add to chicken/onion/carrot/celery mixture. Add the rest of the dressing and toss to coat. Serve. And enjoy.
Linking up with Peas & Crayons for What I Ate Wednesday!!