Buffalo Chicken Quinoa Veggie Bowl

Ingredients

• 1 cup Quinoa (Rinse before cooking; use 2 cups water per cup quinoa)
• 2 cups Water (For cooking quinoa)
• 3 ounces Rotisserie Chicken (Shredded; skinless preferred)
• 2 tablespoons Buffalo Sauce (Store‑bought or homemade (hot sauce + melted butter))
• 3 sticks Celery Sticks (Thinly sliced)
• 1/2 cup Grape Tomatoes (Halved; can use cherry tomatoes)
• 1/2 fruit Avocado (Cubed; add lime juice to prevent browning)
• 1 tablespoon Blue Cheese Crumbles (Optional; adds salty tang)
• 1/4 fruit Lime (Fresh juice; can serve on the side)

Instructions

1. Cook Quinoa

   Rinse 1 cup of quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 12 minutes until the grains are tender and the water is absorbed.

   Time: PT12M

   Temperature: simmer

2. Shred Chicken

   Take the rotisserie chicken and, using two forks, pull the meat apart into 3‑ounce (about deck‑of‑cards size) shredded pieces.

   Time: PT2M

3. Coat Chicken with Buffalo Sauce

   Place the shredded chicken in a small bowl, add 2 tablespoons of buffalo sauce, and toss until evenly coated.

   Time: PT1M

4. Slice Celery

   Trim the ends off the celery sticks and slice them into thin sticks or bite‑size pieces.

   Time: PT2M

5. Halve Grape Tomatoes

   Rinse the grape tomatoes, then cut each in half.

   Time: PT1M

6. Prepare Avocado

   Cut the avocado in half, remove the pit, scoop out the flesh, slice it, then cube the pieces. Drizzle a few drops of lime juice to keep the color bright.

   Time: PT2M

7. Assemble the Bowl

   In a serving bowl, layer the cooked quinoa, then add the buffalo‑coated chicken, celery sticks, halved tomatoes, avocado cubes, and sprinkle with blue‑cheese crumbles. Finish with a squeeze of fresh lime juice.

   Time: PT2M

Nutrition Facts

Calories

587

Protein

39 g

Carbohydrates

51 g

Fat

22 g

Fiber

10 g