Here are the stages of going gluten-free:
Stage 1: OMG, this is so easy — I can eat RICE, QUINOA and CORN — hello, tacos!
Stage 2: Wait, there’s gluten in soy sauce?
Stage 3: No mac n’ cheese either?
Stage 4: THIS BUCKWHEAT FLOUR TASTES LIKE S*IT.
Stage 5: But Triscuits?!?!
Stage 6: “WHAT DO YOU MEAN YOU DON’T MAKE GLUTEN-FREE PASTA?? What kind of stone age establishment is this?!”
Stage 7: Oh hey, Tapioca flour.
Stage 8: I love potatoes.
Stage 9: Quinoa all day, ‘err day.
Stage 10: “Honey, I bought a $50 spiralizer so I can make zoodles!”
If you haven’t guessed yet, I’m currently on stage 10 — adapted to my new diet and actually not minding it. But boy was it a journey to get here.
(Also, I should caveat that I wrote this post after a 12 hour work day –> delirious)
It’s no secret I’ve loved spiralizing for a few months now, but I was on a spiralizer hiatus after Dan chopped off the top of his finger from attempting to spiralize the zucchini ends we missed with a mandolin.
But, lucky for Dan, I bought the much coveted Paderno Spiralizer and have since been a happy camper.
I digress. This post isn’t about spiralizing, it’s about quinoa.
BACK TO THE QUINOA.
I am basically in love with this dish. But that shouldn’t be surprising. Its qualities include:
- Gluten-free carb
- Healthy twist (a la kale)
Buffalo Chicken Quinoa
Cook quinoa according to package. Once done, fluff with a fork and stir in kale, broccoli and cooked chicken.
Preheat oven to 350 degrees F.
In a medium sauce pan, heat 1 tablespoon butter over medium heat. Once melted, add flour and whisk together to create a roux. Keep whisking for 1-2 minutes until mixture becomes golden in color. Add milk and reduc heat to low. Continue stirring consistently until mixture is smooth.
Remove from heat and add in the 1/4 cup melted butter and hot sauce. Season with salt and pepper.
Pour sauce over quinoa and mix to combine. Spray a 9×9 baking dish with nonstick spray and pour mixture evenly into dish. Top with mozzarella and cheddar cheeses and bake for 15-20 minutes (option to turn the broiler on for the last 1-2 minutes.) Remove from the oven, top with blue cheese and cilantro, and serve.