My culinary obsession with all things buffalo wing flavored is no secret… traditional wings, dips, meatballs… you name it, I’ll take it! But with that obsession can come some pretty unhealthy habits. Fried wings, buttery sauces and cheesy dressings aren’t exactly foods you should be consuming on a daily basis. To combat this tragedy I set out to create a dish full of guiltless buffalo flavor that’s suitable for any (or every) night of the week. As you know, quinoa is another one of my favorite food-related things and the perfect blank canvas to let flavors like hot sauce and blue cheese shine through.
2 cups quinoa
3 1/2 cups water
1 (1/2-2 lbs) boneless, skinless chicken breasts
1 1/3 cup hot sauce (such as Frank’s Red Hot)
2 cloves garlic, chopped
3 tablespoon butter
1 tsp seasoned salt
3/4 cup blue cheese crumbles
1/2 cup green onion, diced
Add quinoa, water, 1/2 cup hot sauce, garlic and 1 tbsp butter to the inner pot and stir. Set your rice cooker to White Rice.
Line steam tray with foil. Add chicken and cover with 1/2 cup hot sauce. When 12 minutes of cook time remain carefully add steam tray to the inner pot and continue cooking.
Melt remaining butter and whisk together with the remaining 1/3 cup hot sauce and seasoned salt. Set aside.
When your rice cooker beeps, check chicken for doneness. Shred or cut into cubes and toss with the quinoa, blue cheese, green onion and dressing, adjusting each to taste.
Over to You
What’s your version of quinoa? Share and inspire us!