Cub Kitchen Buffalo Chicken Quinoa Salad

Ingredients

• 2 cups Water (filtered, for cooking quinoa)
• 1 cup Quinoa (dry, rinsed before cooking)
• 1 tablespoon Olive Oil (for sautéing chicken)
• 0.33 cup Olive Oil (extra‑virgin, for buffalo sauce)
• 1 large (≈8 oz) Skinless Boneless Chicken Breast (cut into bite‑size pieces)
• 1 cup Cauliflower Florets (frozen or fresh, broken into small pieces)
• 1 small Avocado (peeled and cubed)
• 4 stalks Green Onions (chopped)
• 0.5 cup Shredded Carrot (fresh or pre‑shredded)
• 0.5 cup Blue Cheese Crumble (plus extra for garnish)
• 0.5 cup Frank's RedHot Wing Sauce (classic buffalo flavor)
• 1 teaspoon Sea Salt (coarse Mediterranean sea salt)

Instructions

1. Cook Quinoa

   Rinse 1 cup quinoa under cold water. In a saucepan combine 2 cups filtered water and the quinoa, bring to a rapid boil, then reduce heat to low, cover, and simmer for 20 minutes until all water is absorbed.

   Time: PT25M

2. Prepare Buffalo Sauce

   In a small bowl whisk together ½ cup Frank's RedHot Wing Sauce, 1 tsp sea salt, and ⅓ cup extra‑virgin olive oil until emulsified.

   Time: PT5M

3. Sauté Chicken

   Heat 1 tbsp olive oil in a frying pan over medium heat. Add the diced chicken breast and cook, stirring occasionally, for about 5 minutes until the chicken is no longer pink.

   Time: PT5M

4. Coat Chicken in Sauce

   Pour ¼ cup of the prepared buffalo sauce over the cooked chicken, stir to coat, and cook for an additional 1 minute so the flavor penetrates.

   Time: PT1M

5. Add Cauliflower

   Add 1 cup cauliflower florets to the pan, stir, and let simmer for about 5 minutes until the cauliflower is tender and the sauce has thickened.

   Time: PT5M

6. Prep Fresh Veggies

   While the quinoa simmers, dice the avocado, chop the green onions, and shred the carrot.

   Time: PT5M

7. Fluff Quinoa

   When the quinoa has absorbed all water, remove from heat and fluff with a fork.

   Time: PT2M

8. Combine Salad

   In the large mixing bowl combine the cooked quinoa, chicken‑cauliflower mixture, avocado cubes, chopped green onions, shredded carrot, and ½ cup blue‑cheese crumbles. Drizzle the remaining buffalo sauce and toss gently until everything is evenly coated.

   Time: PT5M

9. Serve

   Transfer the salad to a serving bowl, garnish with extra blue‑cheese crumbles, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

27 g

Carbohydrates

35 g

Fat

22 g

Fiber

7 g