2 cups quinoa (I used Organic Red Quinoa)
3 cups water
1 1/2 – 2 lbs boneless, skinless chicken breasts
1 cup Buffalo Wing Sauce - divided (like Frank's Red Hot Sauce)
2 cloves garlic, minced
3 tbsp butter
1/2 tbsp kosher salt
3/4 cup reduced fat blue cheese crumbles
1/2 cup green onion, diced
- Chop raw chicken into 1/2" pieces and place in inner pot of rice cooker.*
- Add quinoa, water, 1/2 cup buffalo wing sauce, garlic, kosher salt, and 1 tbsp butter to the pot and stir. Set your rice cooker to White Rice.
- Melt remaining 2 tablespoons of butter and whisk together with the remaining 1/2 cup buffalo wing sauce. Set aside.
- When your rice cooker beeps, check chicken for doneness. Fluff quinoa and chicken in pot and scoop into bowls. Top with blue cheese, green onion and dressing, adjusting each to taste.
*CHICKEN - If you are uncomfortable with adding the raw chicken to the quinoa before cooking, you can sauté the pieces in a pan with some of the sauce and add to the cooked quinoa once it is finished cooking.