These Buffalo Chicken Quinoa Bowls with easy Jalapeño Ranch make a quick, healthy meal that’s ready in under 30 minutes. Perfect for busy weeknights or meal prep!
Table of Contents
These Buffalo Chicken Quinoa Bowls with Jalapeño Ranch have quickly become a favorite in my house, satisfying those buffalo cravings while offering a wholesome, complete meal you can make from scratch in under 30 minutes.
While I do have my favorite toppings for these buffalo quinoa bowls, they are versatile enough to include a wide range of options (listed in the Serving section below). But no matter what you top your bowl with, you can feel good that the base is made with quinoa, packed with protein, full of fiber, and a good source of amino acids!
If you love buffalo-inspired recipes, be sure to check out my Buffalo Cauliflower Bites, Buffalo Hummus, Crispy Baked Buffalo Wings, or Buffalo Chicken Chili!
Ingredient notes
- Quinoa – The key ingredient for this dish. White quinoa is the most popular and allows the colors of other ingredients to shine through, but you could also experiment with red quinoa, brown, black, or a tri-color blend.
- Chicken stock – Vegetable broth, chicken broth, bone broth, or water as the main cooking liquid for cooking the quinoa.
- Chicken meat – I love to use leftover chicken meat, torn from a rotisserie bird. It saves so much time! It will also work with leftover shredded chicken that you’ve made for previous meals in the week.
- Butter – As a rich base to heat and flavor the torn chicken pieces. I prefer to use unsalted butter for better salt control.
- Frank’s red hot sauce – Combined with the butter for a kick of heat and that signature bite we all love in a buffalo-style dish.
- Seasonings – Paprika, garlic powder, and salt.
- Jalapeno ranch – Follow this homemade Jalapeno Ranch recipe or check out the full details in the recipe card.
- Toppings – Once this quinoa bowl is assembled, complete it with your favorite toppings, such as thinly sliced avocado, sliced/diced cucumber, halved cherry tomatoes, shredded carrots, thinly sliced red onions and green onions, and freshly chopped cilantro.
How to make it
- Cook the quinoa: Rinse and drain the quinoa. Add the quinoa, chicken stock (or water) and a pinch of salt to a small pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and set aside. You can also make your quinoa in the rice cooker or instant pot. See my tips below.
- Make the jalapeno ranch: Blend all the ingredients together in a small blender or food processor until smooth and creamy. Set aside.
- Heat and season the chicken: In a large skillet, heat the butter over medium heat. Once melted, swirl in the Frank’s red hot, paprika, garlic powder and salt. Stir to combine. Add the chicken and stir to coat. Keep warm over low heat, until ready to serve.
- Assemble and add toppings: Assemble the bowls by dividing the quinoa between four bowls. Top with the chicken and drizzle with jalapeno ranch. Add your favorite toppings and enjoy!
More ways to cook quinoa
Skip the stovetop – your rice cooker and Instant Pot deliver perfectly fluffy quinoa with even less effort! Learn how with these two methods below:
- Cook Quinoa in a Rice Cooker: Simply rinse, add liquid (1:2 ratio), and use the white rice setting. Let it steam, then fluff!
- Cook Quinoa in an Instant Pot: Rinse, then cook damp quinoa with water/salt on Manual (1 min high pressure + 10 min natural release). Fluff and serve!
Tips and tricks
- Rinse the quinoa – This removes saponin – a natural coating that can leave a bitter taste. Even pre-rinsed quinoa benefits from a quick rinse, just swirl it in a fine-mesh strainer under cold water until the water runs clear.
- Cook in stock or broth – Boost flavor and nutrition by cooking your quinoa in chicken stock or bone broth instead of water – it adds rich depth and extra protein.
- Easily double – You can make as little or as much as you’d like, as long as your skillet and pot is large enough. There is no need to adjust the cook time.
- These quinoa bowls are perfect for meal prep. I like to portion the seasoned chicken and quinoa into food storage containers. Then, when I’m ready to eat, I just pop one into the microwave, drizzle with homemade jalapeno ranch made 1-2 days before, and pile on freshly prepared toppings.
- Use rotisserie chicken for convenience. Otherwise, leftover cooked chicken works too.
- Make sure you use Frank’s Original Red Hot Sauce NOT Frank’s Red Hot Wings Sauce. The “wing” sauce already has a butter-like ingredient mixed in with it.
Variations
Customize these buffalo chicken quinoa bowls with these easy variations – choose a different meat, adjust the heat, swap grains, or include extra veggies!
- Chicken alternatives – Enjoy these buffalo quinoa bowls with ground chicken, ground beef, or shredded pork.
- Extra heat – Keep the seeds in the chopped jalapeno when making the dressing, add extra jalapeno, or mix in some cayenne pepper.
- Long grain white rice – If you don’t enjoy quinoa, but want the same flavors of this dish, consider making it with rice instead.
- Vegan-friendly – Use olive oil instead of butter, vegetable broth instead of chicken stock, and replace the chicken with Baked Buffalo Tofu Bites. You will also need to adapt the jalapeno ranch by using coconut cream or cashew cream instead of the buttermilk and a vegan yogurt.
- Add more veggies – While the toppings are a good source of nutrition, why not also sneak in some extra veggies into the quinoa mixture, such as diced bell peppers or frozen corn.
- Change the dressing/sauce – Use Mild Buffalo Wing Sauce, Avocado Hot Sauce, Chipotle Salsa, Cilantro Lime Crema, Poblano Cream Sauce, Pico de Gallo, or Pineapple Salsa.
Serving suggestions
Buffalo chicken quinoa bowls are hearty and filling – perfect as a standalone meal. That said, there’s always room for a side dish! Here are some of my favorites to pair with this buffalo-style quinoa bowl:
For more topping ideas, consider:
- Sour Cream
- Shredded cheese
- Radishes
Storing
- Store leftover buffalo chicken quinoa in an airtight container in the fridge for 4-5 days without the fresh toppings. You can reheat it in the microwave until warmed through and add fresh toppings just before serving again.
- Leftover jalapeno ranch can be transferred to an airtight container or sealed jar and stored in the fridge for up to 1 week. Give it a good stir before using again.
- To freeze the chicken quinoa mixture, let it cool completely before transferring it to an airtight container or freezer-safe resealable bag. Freeze for up to 1 month and thaw overnight in the fridge when ready to reheat and enjoy again.
Erin’s wine pairings for buffalo chicken quinoa bowls
A spicy, savory buffalo chicken bowl calls for a wine that can keep up without overpowering the dish. Here are some of my top picks:
- Look for lighter-bodied, fruit-focused reds like Beaujolais or Grenache.
- Alternatively, a Malbec or Tempranillo will be a bit heavier, but compliment the smoky-spicy flavors in this dish.
- A dry Riesling, with its hint of sweetness and rich acidity, is another great match for this slightly spicy buffalo quinoa bowl.
More hearty bowls to try
Did you make this buffalo chicken quinoa bowl recipe?
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Full Recipe
Buffalo Chicken Quinoa Bowl
These Buffalo Chicken Quinoa Bowls with easy Jalapeño Ranch make a quick, healthy meal that’s ready in under 30 minutes. Perfect for busy weeknights or meal prep!
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Serves 4 people
Ingredients
- 1 cup quinoa
- 2 cups chicken stock (or water, bone broth or vegetable broth)
- 2 cups chicken meat (leftover, torn from a rotisserie bird)
- 2 Tablespoons butter (unsalted)
- ⅓ cup Frank’s red hot sauce
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- ½ teaspoon salt
Jalapeno Ranch
- 1 cup greek yogurt (full fat, or sour cream)
- 1 Tablespoon lime juice
- 1/4 cup milk (or low fat buttermilk, plus more as needed for desired consistency)
- 1 jalapeno (seeded and rough chopped)
- ¼ cup fresh cilantro
- 1/2 teaspoon dried parsley (or 1 1/2 tsp fresh)
- 1/2 teaspoon garlic powder (or 1 clove)
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 1 avocado (thinly sliced)
- 1 cup cucumber (sliced or diced)
- 1 cup cherry tomatoes (halved)
- 1 cup carrots (shredded )
- ½ cup red onion (thinly sliced)
- ¼ cup green onions (thinly sliced)
- ¼ cup fresh cilantro (chopped)
Instructions
- Rinse and drain 1 cup quinoa. Add quinoa, 2 cups chicken stock (or water) and a pinch of salt to a small pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork.
- Meanwhile, make the jalapeno ranch and heat the chicken.
- To make the jalapeno ranch, blend 1 cup greek yogurt, 1 Tablespoon lime juice, 1/4 cup milk, 1 jalapeno, ¼ cup fresh cilantro, 1/2 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a small blender or food processor until smooth and creamy. Set aside.
- In a large skillet, heat the 2 Tablespoons butter over medium heat. Once melted, swirl in the ⅓ cup Frank’s red hot sauce, 1 teaspoon paprika, 1/2 teaspoon garlic powder and ½ teaspoon salt. Stir to combine Add the 2 cups chicken meat and stir to coat the chicken. Keep warm over low heat, until ready to serve.
- Assemble the bowls by dividing the quinoa between four bowls. Top with the chicken and drizzle on the jalapeno ranch. Enjoy with your favorite toppings.
Notes
Storing
- Store leftover buffalo chicken quinoa in an airtight container in the fridge for 4-5 days without the fresh toppings. You can reheat it in the microwave until warmed through and add fresh toppings just before serving again.
- Leftover jalapeno ranch can be transferred to an airtight container or sealed jar and stored in the fridge for up to 1 week. Give it a good stir before using again.
- To freeze the chicken quinoa mixture, let it cool completely before transferring it to an airtight container or freezer-safe resealable bag. Freeze for up to 1 month and thaw overnight in the fridge when ready to reheat and enjoy again.
- Rinse the quinoa – This removes saponin – a natural coating that can leave a bitter taste. Even pre-rinsed quinoa benefits from a quick rinse, just swirl it in a fine-mesh strainer under cold water until the water runs clear.
- Cook in stock or broth – Boost flavor and nutrition by cooking your quinoa in chicken stock or bone broth instead of water – it adds rich depth and extra protein.
- Easily double – You can make as little or as much as you’d like, as long as your skillet and pot is large enough. There is no need to adjust the cook time.
- These quinoa bowls are perfect for meal prep. I like to portion the seasoned chicken and quinoa into food storage containers. Then, when I’m ready to eat, I just pop one into the microwave, drizzle with homemade jalapeno ranch made 1-2 days before, and pile on freshly prepared toppings.
- Use rotisserie chicken for convenience. Otherwise, leftover cooked chicken works too.
- Make sure you use Frank’s Original Red Hot Sauce NOT Frank’s Red Hot Wings Sauce. The “wing” sauce already has a butter-like ingredient mixed in with it.
- Chicken alternatives – Enjoy these buffalo quinoa bowls with ground chicken, ground beef, or shredded pork.
- Extra heat – Keep the seeds in the chopped jalapeno when making the dressing, add extra jalapeno, or mix in some cayenne pepper.
- Long grain white rice – If you don’t enjoy quinoa, but want the same flavors of this dish, consider making it with rice instead.
- Vegan-friendly – Use olive oil instead of butter, vegetable broth instead of chicken stock, and replace the chicken with Baked Buffalo Tofu Bites. You will also need to adapt the jalapeno ranch by using coconut cream or cashew cream instead of the buttermilk and a vegan yogurt.
- Add more veggies – While the toppings are a good source of nutrition, why not also sneak in some extra veggies into the quinoa mixture, such as diced bell peppers or frozen corn.
- Change the dressing/sauce – Use Mild Buffalo Wing Sauce, Avocado Hot Sauce, Chipotle Salsa, Cilantro Lime Crema, Poblano Cream Sauce, Pico de Gallo, or Pineapple Salsa.
Nutrition
Calories: 619kcal | Carbohydrates: 50g | Protein: 37g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 2160mg | Potassium: 1027mg | Fiber: 9g | Sugar: 10g | Vitamin A: 6451IU | Vitamin C: 28mg | Calcium: 165mg | Iron: 5mg
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