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 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:

  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.) 
 
 
Enjoy. 
 

Buffalo Chicken Quinoa

Adapted from Half Baked Harvest
Serves 4-6

Ingredients:

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 

 

Directions:

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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