Buffalo Chicken Quinoa Bake
BUFFALO CHICKEN QUINOA BAKE
INGREDIENTS:
1 lbs chicken breast, cooked & shredded
1 cup quinoa, dry
1 tbsp olive oil
2 medium carrots, diced*
2 stalks celery, diced*
1/2 onion, diced*
1/2 cup buffalo sauce, I use The New Primal, plus more for topping
1/4 cup ranch, I use Tessemae’s or Primal Kitchen, plus more for topping
1/4 cup plain greek yogurt
1 1/4 cup shredded cheddar, divided
1 tbsp oregano
salt & pepper, to taste
optional toppings: green onions, crumbled blue/goat/feta cheese, ranch dressing, more buffalo sauce
DIRECTIONS:
Preheat oven to 400 degrees F and grease a baking dish (8X8 or 9X7).
Cook quinoa according to package directions.
Heat a sauté pan on medium high heat, add olive oil and sauté carrots, celery, and onion until onion turns slightly translucent - 4-5 minutes.
In a medium size bowl, add sautéed veggies, shredded chicken, cooked quinoa, buffalo, ranch, greek yogurt, 3/4 cup shredded cheddar, and oregano. Spread evenly in prepared baking dish.
Top with remaining cheddar, a drizzle of ranch and buffalo, and a sprinkle of oregano.
Bake for 15-20 minutes or until cheese is melted.
*I use Trader Joe’s mirepoix to save time!