Easy Creamy Buffalo Chicken Quinoa Bake
Ingredients
The base
-
2
cups
water
-
1
cup
uncooked quinoa
-
1 ½
cups
baby kale
-
1
small head
broccoli, chopped
-
2
small
cooked chicken breasts, chopped or shredded
The sauce
-
1
tablespoon
flour
-
1
tablespoon
butter
-
1
cup
milk
-
½
cup
shredded gouda cheese
-
¾
cup
shredded cheddar cheese, divided
-
¼
cup
butter, melted
-
½
cup
hot sauce
-
½
teaspoon
seasoned salt
-
¼
teaspoon
pepper
-
¼
cup
crumbled blue cheese
For garnish
-
to taste
fresh cilantro, chopped
-
to taste
green onions, chopped
Instructions
- Rinse quinoa in a fine-mesh strainer under running water.
- Transfer quinoa to a saucepan, add water, and bring to a boil.
- Reduce heat, add kale and broccoli on top, cover, and simmer for 15-20 minutes until water is absorbed.
- Let sit covered for 5 minutes, then fluff quinoa and mix in veggies and chicken.
- Preheat oven to 350°F.
- In a saucepan, melt butter, add flour to create a roux, and cook until golden.
- Stir in milk and cook until thickened, then add gouda and half of the cheddar until smooth.
- Remove from heat, stir in melted butter, hot sauce, seasoned salt, and pepper.
- Pour sauce over quinoa mixture and combine well.
- Transfer to a greased baking dish, top with remaining cheddar, and bake for 10-15 minutes.
- Broil for 1-2 minutes until cheese is golden and bubbly.
- Top with blue cheese, cilantro, and green onions, let sit for 5 minutes, then serve.
Nutrition Facts (estimated)
Servings
6
Calories
434
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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