For lunch this week, I recreated a salad from a local restaurant chain called Protein Bar that I used to visit when I worked in the loop. It’s full of all the good things that make buffalo wings delicious, including chicken, buffalo sauce, and blue cheese, plus crunchy vegetables and quinoa which make it a totally acceptable (and healthy!) choice for lunch.
Buffalo Quinoa Salad
3/4 cup quinoa
1 1/2 cups, plus 3 tablespoons water
1 chicken breast, cooked and chopped into cubes
1/2 english cucumber, diced
1 stalk celery, diced
2 medium carrots, shredded
1/4 cup crumbled blue cheese, optional
2 1/2 tablespoons butter, melted
5 tablespoons frank’s hot sauce
salt and pepper
- Rinse the quinoa in a fine mesh strainer. Add quinoa and water to a medium saucepan and bring to a boil. Cover and lower the heat to medium-low. Simmer for 15 minutes, or until water is absorbed. Turn off the heat and let stand for 5 minutes. Fluff with a fork.
- Meanwhile, add chicken, cucumbers, celery, carrots, and blue cheese to a large bowl. Season with salt and pepper. Set aside.
- Combine the melted butter and hot sauce. Stir until combined.
- Add the quinoa to the chicken and vegetables and toss to combine. Add the sauce and combine until evenly coated. Serve.
Makes 4 servings
Inside & Out 