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Buffalo Chicken Quinoa Bowls

Author Cathy Trochelman

Ingredients

  • 2 c. uncooked quinoa
  • 2 dry ranch dressing seasoning packets
  • 2 pounds boneless skinless chicken breasts
  • 2 c. chicken broth
  • 1 c. buffalo sauce
  • 2 c. chopped lettuce
  • 2 c. chopped tomatoes
  • 1 c. shredded cheddar cheese
  • 1/2 c. crumbled blue cheese
  • 1/2 c. chopped green onions

Instructions

  1. Combine chicken, 2 c. water and 2 c. broth in a slow cooker.
  2. Cook over low heat 6-8 hours or high heat 4-6 hours, until chicken is cooked through and shreds easily.
  3. Drain liquid from chicken and toss in buffalo sauce.
  4. In a separate saucepan, combine uncooked quinoa, 4 c. water, and 2 ranch dressing packets.
  5. Cook quinoa according to package instructions.
  6. Divide quinoa among bowls (recipe makes 8 cups).
  7. Add buffalo chicken; top with lettuce, tomatoes, cheddar cheese, blue cheese, and green onions.