Buffalo Chicken Quinoa (Stove Top)
This Instant Pot buffalo chicken quinoa is a zesty, one-pot wonder that combines lean protein with complex carbs. It delivers all the bold flavor of buffalo wings in a wholesome, meal-prep friendly format.
Ingredients
- 1 lb ground chicken or turkey
- 1-2 small to medium onions diced
- 6-8 cloves of garlic
- 1 large carrot grated
- ½ tsp thyme
- ⅛ tsp white pepper
- 1 can 156 ml tomato paste
- Fill the empty tomato paste can half full of water
- 1 tsp Chicken Better Than Bouillon
- ⅓ cup Franks Red Hot Sauce
- 1 15 oz can navy beans, drained and rinsed (or 1.5 cups cooked)
- 1 cup quinoa uncooked
- shredded mozzarella or blue cheese crumbles for serving
- celery sticks for serving
Instructions
- Cook the quinoa according to your package's instructions. I add 2 cups of water for each cup of quinoa I make. If you have a rice cooker, quinoa cooks up very nicely in that appliance!
- While the quinoa is cooking, saute the ground poultry and onions in a large frying pan over medium.
- Once the chicken is cooked through add the garlic, carrot, thyme, white pepper, tomato paste, water, bouillon, Franks Red Hot Sauce, and navy beans. Cook until heated.
- Once the quinoa is cooked, stir it into the frying pan.
- Serve with grated mozzarella or crumbled bleu cheese on top and sticks of celery on the side.
Nutrition
Calories: 280kcal
Servings: 6 servings
Calories: 280kcal
