So quinoa is a huge thing right now. I mean, we have an entire restaurant chain in downtown Chicago that is pretty much all quinoa based. One of my favorite dishes there has been the Buffalo Chicken Bowl. Theirs has 390 calories, and I’m sure mine isn’t all that far off.
This dish is filling, and well, so good that I generally never have leftovers! Plus, making it at home means saving $8 each meal!
Ingredients: (for ~2 servings)
1/2 cup dry quinoa
1 cup chicken stock/broth
1 can chicken breast (yeah, I said can. If you want to deal with raw chicken, you can–just take one chicken breast, cook it all the way, then shred it.)
Buffalo sauce (to taste)
Shredded carrots (just one grab/small handful)
Shredded cheddar cheese (ditto from the carrots)
Crumbled bleu cheese (to taste)
Thinly sliced cucumbers (as much as you need for crunch!)
Add in some sliced cucumbers for more veggies!
The How To:
1) Cook the quinoa in a rice cooker; the package should have directions but basically it’s 2:1 ration of liquid to quinoa. I prefer chicken stock to water, but it’s up to you. Oh. And spray your rice cooker with cooking spray first, it helps. Should take about 15 minutes. (If you’re doing this on the stovetop, make it like you would rice.)
2) On the stove top, in a sauce pan, heat the chicken, cheddar, carrots, and buffalo sauce.
3) Once the quinoa is done, serve some in a bowl, cover with buffalo chicken mixture, and then top with bleu cheese and cucumbers!
When storing: Do not store it with the bleu cheese or cucumbers. Keep those in a separate baggie if you’re bringing this for lunch. Add it after you reheat your meal.
Remember: My philosophy is that spices, and many other ingredients are to taste. Adapt this to your needs and desires–there’s no right or wrong. Just tasty and tastier.