Buffalo Chicken Quinoa Bites
Yields: 36 bites
  • ½ pound boneless, skinless chicken breast
  • ½ cup buffalo sauce
  • 1 tablespoon lemon juice
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¾ cup quinoa, rinsed
  • 1½ cups water (or vegetable broth or chicken broth)
Remaining ingredients:
  • 2 eggs, lightly beaten
  • 1 cup broccoli florets, finely diced
  • 4 green onions, finely diced
  • 1 garlic clove, finely minced
  • 1½ cups shredded cheddar cheese
  • Crushed red pepper (optional) to taste
  1. Poach chicken: Place chicken in sauce pan and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks. [Note: You may want to move shredded chicken to a cutting board to give a rough chop for smaller pieces in the bites.
  2. Cook the quinoa: Meanwhile, combine quinoa and water and cook according to package instructions.
  3. Make sauce: Whisk hot sauce, lemon juice, paprika, garlic powder and onion powder. Pour over warm, shredded chicken, stirring to combine.
  4. Combine: In a large bowl, combine chicken, cooked quinoa, eggs, broccoli, onion, garlic and cheese.
  5. Preheat oven to 350° F. Spray mini-muffin tins with cooking spray.
  6. Put a heaping tablespoonful of quinoa mixture into prepared muffin cups. Bake for 15 to 20 minutes, or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/09/14/buffalo-chicken-quinoa-bites-recipe/