Dietitian Spotlight: Buffalo Chicken Quinoa Salad

Summer ​is here! What better way to celebrate than to make a simple, fresh​ ​and great-tasting Buffalo Chicken Quinoa Salad? Your family can enjoy this nutritious recipe in 30 minutes or less making it a surefire way to earn ​a stamp of approval.

Quinoa is a nutritious seed that is often prepared and consumed like a grain. It has a crunchy texture and nutty flavor. As a bonus, it’s also gluten-free so it can be enjoyed by those who are sensitive to gluten or wheat. Quinoa contains 8 grams of protein per cup and is a good source of manganese, phosphorus, folate, iron and zinc.

Now you might be asking what some of these minerals do for your body? Phosphorus is needed for bone health. Folate, one of the B-vitamins, is essential for cell function and tissue growth. Getting adequate folate is particularly important for pregnant women. Iron is an essential mineral that transports oxygen in red blood cells and zinc is important for your overall health.

So, while you’re at the pool or watching sports in your favorite chair, enjoy this nutritious and spicy salad. It’s perfect as an appetizer, snack, lunch or dinner - the options are limitless!

Buffalo Chicken Quinoa Salad

Serves 4-6

Ingredients

3 cups cooked quinoa

1 tablespoon vegetable oil

2 boneless skinless chicken breasts, cubed (or 2 grilled chicken breasts, cubed)

1 cup broccoli florets
1 ½  cup cabbage and carrot mix (coleslaw mix), shredded
1/2 cup blue cheese crumbles, plus more for garnish
1/2 cup green onions, chopped, plus more for garnish
2 tablespoons vegetable oil
Salt and pepper, to taste

 for the dressing
1/4 cup olive oil
3/4 cup buffalo hot sauce
1 teaspoon onion powder

Directions

1.In a large skillet add vegetable oil, chicken, salt and pepper, and saute over medium‐high heat until chicken is just cooked through, about 5 minutes.

2. Add broccoli and sauté an additional 3‐4 minutes or until broccoli starts to soften, but is still al dente. In a small bowl combine olive oil, buffalo sauce, and garlic powder. Stir in about half of dressing mixture into chicken, and cook until mostly absorbed, about 5 minutes.

3. In a large bowl, add chicken mixture, quinoa, carrots, cabbage, bleu cheese crumbles, green onions, and dressing,and toss well until evenly combined.

4. Serve with additional bleu cheese crumbles and green onions, and enjoy!