Buffalo Chicken Quinoa Salad

I’ve been on a big quinoa salad kick recently.  KB pronounces it ‘kwee-noh.’  But my good friend Google says it’s ‘kin-wa.’  Either way, it’s a grain and it’s healthy for you.  If you think about it, the possibilities are endless and since it’s a grain, it’s much healthier than pasta.  I saw a recipe for buffalo chicken quinoa salad on the internet the other day and decided to make my own version. Since I’m trying to limit my dairy intake, I didn’t add blue cheese to the salad, but in my opinion, it would have made the salad.  Even without the blue cheese, the salad was great.  It wasn’t super spicy, but the good thing is, you can control your own spice level by adding more hot sauce to the dressing.

In a large bowl, add quinoa, cooked chicken, onions, green onions, bell peppers and tomatoes.


Mix together.


In a mason jar, add ingredients for dressing.  Shake well.


Pour over salad.


Mix well.


Serve and enjoy!



1 cup quinoa (cook with 2 cups water – I like to cook my quinoa in the rice cooker)
1 lb boneless skinless chicken breasts – roasted in oven and diced
1 small onion, diced
3 green onions, chopped
2 tomatoes, chopped
1 medium bell pepper, diced
*1/2 cup blue cheese (optional)

1/2 cup olive oil
1/2 cup plus 2 Tablespoons (more or less) hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

In a medium bowl, mix quinoa, chicken, onion, green onions, tomatoes, bell pepper and blue cheese.  In a mason jar, add olive oil, hot sauce, garlic powder and black pepper.  Shake well.  Pour dressing over the salad and mix well.

Serve and enjoy!