casseroles chicken food glutenfree quinoa

Buffalo Chicken Quinoa

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 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.


I am basically in love with this dish. But that shouldn’t be surprising. Its qualities include:

  1. Spicy
  2. Cheese
  3. Gluten-free carb
  4. Healthy twist (a la kale)
I made the rue for this dish using buckwheat flour, and because of all of the flavor of the ingredients, I didn’t mind it. But please, if you’re gluten-free, use another flour. (Stage 4 was real, you guys.) There are tons of options — my current flavorite is white rice flour because it has zero flavor (unlike almond flour, which is delish, but better for sweets.) 

Buffalo Chicken Quinoa

Adapted from Half Baked Harvest
Serves 4-6


1 cup uncooked quinoa
1/2 cups kale, chopped
1 head broccoli, chopped
2 small cooked chicken breast, chopped or shredded
1 tablespoon white flour (or white rice flour if gluten-free)
1 tablespoon butter
1 cup skim milk
1/2 cup shredded mozzarella cheese
1/2 cup shredded mild cheddar cheese
1/4 cup butter, melted
1/2 cup hot sauce (I used Cholula)
1/4 cup crumbled blue cheese
Salt & Pepper
Fresh cilantro for garnish 



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.

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