Buffalo Chicken Quinoa Bowl

Course: Main Course

Cuisine: American

Servings: people

Calories: 619kcal

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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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.

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

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