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Buffalo Chicken Quinoa (Stove Top)
small to medium onions
156 ml tomato paste
Fill the empty tomato paste can half full of water
Chicken Better Than Bouillon
Franks Red Hot Sauce
15 oz can navy beans, drained and rinsed (or 1.5 cups cooked)
shredded mozzarella or blue cheese crumbles
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.
Jessica Penner, RD
Recipe Developed by Jessica Penner, Registered Dietitian
Published on: www.smartnutrition.ca