Happy first day of August! I’m starting the month off with an early morning strength training workout. Today is a very busy day, so I needed to get my workout done first thing this morning.

Dinner last night was a delicious, so as promised, I wanted to share it with you. While on the mission of cleaning out my fridge, I came across an interesting recipe from Half Baked Harvest. Tieghan’s recipe for Buffalo Chicken Quinoa Salad sounded amazing (especially because we love buffalo chicken in my house). I only made a few changes to this recipe and that was because I wanted to use the ingredients I already had on hand.

I’ve recently been on a quinoa kick (mostly due to the amazing health benefits), but also because it is a nice addition to my meals. I must admit, I don’t enjoy quinoa as much when it is cooked in water because it is incredibly bland. Therefore, when I make it, I substitute chicken broth for the water. I find that the chicken broth gives it a great flavor.

Check out the health benefits of quinoa:

  • Nutrient-dense (manganese, iron, magnesium, calcium, potassium, phosphorus, copper, zinc, selenium, Vitamins B1, B2, B3, B6, B9, E
  • High in protein
  • Gluten-free (only important if you have a gluten sensitivity)
  • Low glycemic index
  • Can reduce diabetes risk
  • Contains heart-healthy fats
  • Contains antioxidants
  • High in fiber (both soluble and insoluble)

Pretty amazing health benefits, right?

If you enjoy eating buffalo chicken wings, then I am pretty sure you will enjoy this dish! It is deliciously creamy and spicy (and filling).

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Buffalo Chicken Quinoa Salad

Servings: 4
Serving Size: 3/4 cup
Calories: 554
Fat: 27.8 g
Carbs: 28.1 g
Fiber: 3.8 g
Protein: 46.8 g

Here are the ingredients you’ll need for 4 servings:
Recipe adapted from Half Baked Harvest

  • 1 cup quinoa
  • 2 cups chicken broth
  • 4 boneless skinless chicken breast, cut into nugget size pieces
  • 1 cup broccoli florets
  • 1 1/2 cups shredded cabbage and carrots bag mix
  • 1/2 cup blue cheese crumbles, plus more for garnish
  • 4 green onions; chopped, plus more for garnish
  • 1/4 cup olive oil
  • 1/4 cup buffalo wing sauce

Cook the quinoa according to package directions. Substitute chicken broth for water.

While quinoa is cooking, microwave broccoli until tender (you want it to stay pretty firm). Set aside.

Mix olive oil and wing sauce together in a small bowl. Set aside.

Season chicken with salt and pepper. Chop chicken into nugget-sized pieces. Pour 1 tablespoon of olive oil and wing sauce mixture into a medium-size skillet. Add chicken to  skillet. Cook over medium-high heat (about 10 minutes).

Once the chicken is cooked through, add broccoli and 1 tablespoon of olive oil with wing sauce. Reduce heat to low.

Once the quinoa is finished, add the cooked chicken & broccoli, remaining oil & wing sauce, shredded cabbage & carrots, blue cheese crumbles, & green onions to the cooked quinoa. Toss well to mix.

Top with remaining green onions and sprinkle with blue cheese. Enjoy!

Not only was this a delicious meal, I was able to use up a lot of ingredients from my fridge! Smile

Have a wonderful start to August!

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