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Quinoa, you’re either mildly obsessed with it, or you’ve never really heard of it.  Theres no in-between.  And if you are in between, you just need a good recipe, like this one!  It’s a gateway recipe into the world of endless quinoa possibilities!  Okay, thats my rant. Now to the good stuff!

Celery Salad

2 ribs of celery

1/4 cup white vinegar

pinch of dill

salt and pepper

1 tbsp ranch or blue cheese dressing



You have to start with the celery salad, so it has time to marinate a bit while you cook up the rest of the dish.  Thinly slice the celery on the bias and transfer to a small bowl.  Mix in the vinegar, salt, pepper and dill.  Let this sit.  By the time you are ready to start plating the meal, drain the vinegar off the celery and toss in the ranch or blue cheese dressing.

Buffalo Chicken Quinoa

2 tbsp olive oil

1/4-1/2 cup chopped onion

1 tsp minced garlic

1 cup quinoa

1/4 cup white wine

2 cups chicken broth

2 tbsp butter

3 tbsp Franks Buffalo Sauce

1/2 cup shredded mozzarella

2 tbsp whipped heavy cream

2 chicken breast (cut into bite size pieces)

1 tbsp butter or olive oil

1 tbsp Franks Buffalo Sauce

To really give this quinoa some rich flavor, we are going to cook it, risotto style.  Start by heating the olive oil in a skillet over medium high and add the onions.  Cook till translucent and then add the garlic.  Continue to cook till nice and fragrant and the onion has started to brown.  Pour the dry quinoa in the skillet with the onions and garlic.  Cook till it’s “toasted”.  It will absorb a lot of the oil and start to smell nice and nutty.  Once this is done, deglaze the pan with the white wine.  When you pour it in, it should bubble and absorb rather quickly.  Once absorbed, add 1/3 of the chicken stock warmed).  Let it come to a light boil, then cover and reduce the heat.  Check back in a few minutes to see if the stock is absorbed.  If it is, add another 1/3 of the stock and repeat the process till all the stock is absorbed.  This should take 15-20 minutes.  While this process is going, sautee the chicken breast in a separate skillet with the oil and Franks Buffalo Sauce.  Cook till golden and no pink is left in the center.  Keep warm while you finish the quinoa.  Once the quinoa is done cooking, stir in the butter, Franks Buffalo Sauce, and mozzarella till combined evenly, then fold in the whipped heavy cream.  If you don’t want to take the time to whip the heavy cream, just pour a dash in to lighten it a bit.  Serve the quinoa on bottom, top with chicken, and then finish with a little of the celery salad.