Buffalo Chicken Quinoa Bowls
Buffalo Chicken Quinoa Bowls is a medium American recipe that serves 10. 350 calories per serving. Recipe by Alyshea Shaw on YouTube.
Prep: 20 min | Cook: 8 hrs 23 min | Total: 8 hrs 58 min
Cost: $28.25 total, $2.83 per serving
Ingredients
- 5 pieces Chicken Breast (skinless, boneless; cooked in crockpot and shredded)
- 1 cup Quinoa (rinsed well before cooking)
- 1.5 cup Water (for cooking quinoa)
- 3 large heads Broccoli (cut into bite‑size florets; sautéed until lightly crisp)
- 1 cup Carrots (shredded)
- 2 stalks Celery (diced)
- 4 stalks Green Onions (sliced)
- 1 cup Frank's RedHot Sauce (classic buffalo sauce)
- 0.5 cup Olive Oil (extra‑virgin preferred)
- 1 tsp Himalayan Pink Salt (or sea salt)
- 0.5 tsp Black Pepper (freshly ground)
- 0.5 cup Blue Cheese Crumbles (optional; divide between containers as desired)
Instructions
Cook Chicken in Crockpot
Place the chicken breasts in the crockpot, cover with water or broth, set to low and cook for 8 hours until tender. Remove, let cool slightly, then shred with two forks.
Time: PT8H
Rinse and Cook Quinoa
Place 1 cup quinoa in a fine mesh sieve and rinse under cold water for 30 seconds. Transfer to a saucepan, add 1.5 cups water, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed.
Time: PT15M
Temperature: 100°C
Sauté Broccoli
Heat a large skillet over medium‑high heat, add 1 tablespoon olive oil, then add broccoli florets. Sauté 5‑10 minutes, stirring occasionally, until lightly browned and crisp‑tender.
Time: PT8M
Temperature: Medium‑high
Prep Remaining Vegetables
While the broccoli cooks, dice the celery, shred the carrots, and slice the green onions.
Time: PT5M
Make Buffalo Dressing
In a small bowl whisk together 1 cup Frank's RedHot sauce, ½ cup olive oil, 1 tsp Himalayan pink salt, and ½ tsp black pepper until emulsified.
Time: PT2M
Combine Salad Ingredients
In a large mixing bowl combine the cooked quinoa, shredded chicken, sautéed broccoli, shredded carrots, diced celery, and sliced green onions. Pour the buffalo dressing over the mixture and toss gently to coat evenly.
Time: PT5M
Add Blue Cheese (Optional)
Divide the salad into 10 meal‑prep containers. Sprinkle blue‑cheese crumbles on half of the containers; leave the other half cheese‑free for those who prefer it.
Time: PT5M
Cool and Store
Allow the containers to cool to room temperature (no more than 2 hours), then seal and refrigerate.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: High Protein, Gluten-Free, Contains Dairy
Allergens: Dairy
Ingredient Substitutions
- Instead of Chicken Breast: Cooked shredded turkey, Firm tofu (for vegetarian)
- Instead of Quinoa: Brown rice, Farro
- Instead of Broccoli: Cauliflower, Green beans
- Instead of Carrots: Red bell pepper strips
- Instead of Celery: Thinly sliced cucumber
- Instead of Green Onions: Chives
- Instead of Frank's RedHot Sauce: Tabasco mixed with butter, Homemade buffalo sauce
- Instead of Olive Oil: Avocado oil, Canola oil
- Instead of Himalayan Pink Salt: Kosher salt
- Instead of Blue Cheese Crumbles: Feta crumbles, Gorgonzola
Equipment Needed
- Crockpot or Slow Cooker
- Medium Saucepan
- Fine Mesh Sieve
- Large Skillet
- Cutting Board
- Chef's Knife
- Measuring Cups
- Large Mixing Bowl
- Spatula or Wooden Spoon
- Meal‑Prep Containers
Critical Steps — Do Not Skip
- Cooking quinoa with the correct water ratio and rinsing it well to avoid bitterness.
- Shredding the chicken while it is still moist from the crockpot to ensure it absorbs the dressing.
- Sautéing broccoli just enough to get a slight crisp without over‑cooking.
- Balancing the buffalo dressing (hot sauce to oil ratio) for flavor and texture.
Chef Tips from the Video
- For extra heat, add a dash of cayenne pepper to the dressing.
- Toast the quinoa briefly in a dry pan before adding water for a nuttier flavor.
- Swap blue cheese with a dollop of ranch dressing for a milder profile.
Troubleshooting
Quinoa is watery after cooking.
Let it sit uncovered for a few minutes to evaporate excess moisture, or gently fluff with a fork and let steam escape.
Chicken turns out dry.
Shred the chicken while it’s still warm and retain some of the cooking liquid; toss the shredded meat with a spoonful of the broth before adding dressing.
Dressing separates.
Whisk vigorously or blend briefly; add a splash more olive oil to re‑emulsify.
Storage
Refrigerator: Up to 4 days in airtight containers.
Freezer: Not recommended due to fresh vegetables; if needed, freeze only the cooked chicken and quinoa separately for up to 2 months.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Cook the chicken and quinoa a day ahead; store them separately in airtight containers.
- Prepare the dressing in advance and keep it in a small jar; shake before using.
- If you prefer crisper veggies, add the sautéed broccoli and raw carrots just before serving.
Frequently Asked Questions
What is the cultural significance and history of Buffalo chicken in American cuisine?
Buffalo chicken originated in Buffalo, New York, in the 1960s when the Anchor Bar first served deep‑fried chicken wings tossed in a hot sauce and butter mixture. It quickly became a staple of American bar food and a popular flavor for salads, wraps, and appetizers.
What are traditional regional variations of Buffalo‑style dishes in the United States?
Beyond the classic wing, regional twists include Buffalo chicken pizza in the Midwest, Buffalo‑flavored mac and cheese in the South, and Buffalo chicken salads like this one on the West Coast, often featuring lighter ingredients for health‑conscious diners.
How is Buffalo chicken traditionally served in the Buffalo, New York area?
In Buffalo, the dish is most often served as hot wings with celery sticks and a side of blue‑cheese dressing. It’s also common to find it on platters with ranch or blue‑cheese dip, and increasingly in salads and sandwiches for a lighter take.
What occasions or celebrations is Buffalo chicken commonly associated with in American culture?
Buffalo chicken is a go‑to for game‑day gatherings, Super Bowl parties, casual bar‑becues, and weekend get‑togethers. Its bold flavor makes it a crowd‑pleaser for sports‑themed events and informal celebrations.
What authentic ingredients are essential for a true Buffalo chicken flavor versus acceptable substitutes?
The authentic flavor relies on Frank's RedHot sauce (or a similar cayenne‑based hot sauce) mixed with butter or oil. Substitutes can include Tabasco with melted butter, or a homemade blend of cayenne pepper, vinegar, and melted butter, but the signature tang comes from the classic hot sauce.
What are common mistakes to avoid when making Buffalo Chicken Quinoa Salad?
Common errors include overcooking the quinoa so it becomes mushy, shredding chicken after it has dried out, and adding too much dressing which makes the salad soggy. Keep the quinoa fluffy, shred warm chicken, and toss just enough dressing to coat.
Why does this recipe use a 1 cup hot sauce to ½ cup olive oil dressing ratio instead of a traditional butter‑based buffalo sauce?
Olive oil provides a lighter, healthier fat and keeps the dressing stable for meal‑prepping. Butter can solidify when refrigerated, making the dressing separate, whereas oil stays emulsified and easier to portion.
Can I make the Buffalo Chicken Quinoa Salad ahead of time and how should I store it?
Yes. Cook the chicken, quinoa, and vegetables up to 24 hours ahead. Store the dressing in a separate jar. Combine just before eating or keep the salad layered in containers and shake to redistribute the dressing.
What texture and appearance should I look for when the broccoli is properly sautéed for this salad?
The broccoli should be bright green with slightly browned edges and still retain a firm bite. Over‑cooking will turn it dull and mushy, while under‑cooking leaves it too raw.
What does the YouTube channel Alyshea Shaw specialize in?
The YouTube channel Alyshea Shaw focuses on quick, family‑friendly meals, meal‑prep ideas, and approachable cooking tutorials that emphasize healthy, protein‑rich dishes for busy lifestyles.
How does the YouTube channel Alyshea Shaw's approach to American comfort food differ from other cooking channels?
Alyshea Shaw blends classic American comfort flavors, like Buffalo sauce, with modern meal‑prep techniques, offering streamlined steps, minimal equipment, and flexible ingredient swaps that cater to both busy families and health‑conscious viewers.
Last updated: September 2, 2026
