Quinoa Buffalo Chicken Salad – a delicious recipe with frank's buffalo, olive oil, vinegar, quinoa, chicken breasts, broccoli floret. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Mix the hot sauce, vinegar and olive oil, and add 1 tsp of salt. Set aside.
2
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.
3
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.
4
Once softened, removed from pan and set aside.
5
Add chicken to pan and cook until done. Add 1/4 cup of sauce mixture and cook until it is absorbed, about 2 minutes.
6
In a large bowl, place quinoa, cooked chicken, vegetable, onions, and blue cheese crumbles.
7
Pour remaining sauce over mixture and combine well.
442
kcal
Calories
23
g
Fat
22
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 cup frank's buffalo hot sauce, 1/4 cup olive oil, 1/4 vinegar, 1 cup quinoa, and more.
Yes, Quinoa Buffalo Chicken Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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