Healthy Buffalo Chicken Quinoa "Salad"

Ingredients

• 2 stalks Celery (diagonal cuts)
• 2 medium Carrots (diagonal cuts)
• 4 stalks Scallions (white parts for cooking, green tops for garnish)
• 1 pound Chicken Breast (trimmed and cut into even cubes, cut against the grain)
• 1 cup Quinoa (uncooked, rinsed)
• 1/3 cup Buffalo Sauce (store‑bought or homemade)
• 2 tablespoons Olive Oil (for browning chicken)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 cup Blue Cheese Crumbles (optional, for garnish)

Instructions

1. Prep Vegetables

   Trim the celery and carrots, then cut them on a diagonal. Slice the white parts of the scallions thinly; set the green tops aside for garnish.

   Time: PT10M

2. Trim and Cube Chicken

   Pat the chicken breasts dry, trim any excess fat, and square off the edges. Slice against the grain into bite‑size cubes for tenderness.

   Time: PT5M

3. Cook Quinoa

   Rinse 1 cup quinoa under cold water. Combine with 2 cups water in a saucepan, bring to a boil, then reduce to a simmer, cover and cook 12‑15 minutes until water is absorbed. Fluff with a fork.

   Time: PT15M

   Temperature: medium

4. Brown Chicken

   Heat 2 tbsp olive oil in a skillet over medium‑high heat. Add the chicken cubes, season with salt and pepper, and sauté 6‑8 minutes, stirring occasionally, until browned on all sides but not fully cooked through.

   Time: PT8M

   Temperature: medium-high

5. Sauté Vegetables

   Add the cut celery, carrots, and white scallion parts to the skillet with the chicken. Cook 4‑5 minutes, stirring, until the vegetables begin to soften.

   Time: PT5M

   Temperature: medium

6. Add Buffalo Sauce

   Pour the Buffalo sauce over the chicken‑vegetable mixture. Stir to coat and let simmer 3‑5 minutes so the chicken absorbs the flavor and the sauce thickens slightly.

   Time: PT5M

   Temperature: medium

7. Combine Quinoa

   Stir the cooked quinoa into the skillet, mixing until evenly distributed and heated through.

   Time: PT2M

   Temperature: medium

8. Plate and Garnish

   Transfer the salad to plates or a serving bowl. Sprinkle the reserved green scallion tops and optional blue‑cheese crumbles on top. Serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

30g

Fat

12g

Fiber

5g