Ingredients
1 C. quinoa
2 C. water
¾ lb. chicken breast, cut into bite-size pieces
1 Tbsp. olive oil
½ C. hot sauce (I used Frank’s)
1 C. cabbage/carrot slaw mix
1 C. broccoli florets, steamed slightly
4 green onions, sliced
Blue cheese crumbles
Preparation
In a medium saucepan, bring the quinoa to a boil in two cups of water. Cover, and simmer on low for 20 minutes. Remove and fluff. Meanwhile, brown chicken pieces in olive oil in a skillet. Add hot sauce to coat. Add quinoa, cabbage/slaw mix, broccoli, and green onions to skillet. Stir until heated through. Top with green onions as a garnish and blue cheese crumbles. Serve warm.
