Cub Kitchen - Season 2 - Episode 4 - Buffalo Chicken Quinoa Salad

June 29, 2017

Cub Kitchen - Season 2 - Episode 4 - Buffalo Chicken Quinoa Salad

Cub Kitchen is a cooking blog where Bjorn R-G makes some of his favorite recipes, so easy he can do them in his Bear Skn underwear. Bjorn is not a professional chef, but he enjoys cooking and can get pretty creative in the kitchen. Join Bjorn each week for a fun new recipe. 

 

Special Thanks to my friends at Bear Skn for sponsoring the show. Grab your Bamboo Boxer Briefs now. Super comfortable for working in the kitchen.

 

 

Season 2 Episode 4

Buffalo Chicken Quinoa Salad

 

Tools:

  • Sauce Pan
  • Frying Pan or Skillet.
  • A Knife.
  • Cutting Board.
  • Spatula
  • Whisk
  • Large and Small Mixing Bowl.
  • Measuring cups and spoons.
  • Stove

 

Ingredients:

  • 2 cups water.
  • 1 cup Quinoa.
  • 1 Tsp olive oil and 1/3 cup olive oil.
  • 2 cubed boneless skinless chicken breasts.
  • 4 chopped green onions.
  • 1 cubed Avocado.
  • ½ cup shredded carrots.
  • ½ cup blue cheese crumbles.
  • 1 cup cauliflower florets
  • 1 tsp sea salt.
  • ½ cup Franks wing sauce.

Cook time: 10-20 minutes.

 

Directions

 

  1. Bring 2 cups water to boil with 1 cup Quinoa. Reduce heat and let Quinoa simmer for 20 mins.
  2. While Quinoa is cooking cut boneless chicken breast into small cubes. On medium heat begin cooking chicken in frying pan with 1 tsp of olive oil. Cook on medium until chicken is cooked through.
  3. Mix Franks wing sauce, sea salt and 1/3 cup. Whisk together. Chop up Cauliflower into small florets.
  4. Add ½ cup buffalo sauce mix to chicken, continue to cook for a 1 minute and add cauliflower. Cook until all the sauce is cooked down and absorbed by chicken and cauliflower.
  5. In large bowl combine half the chopped green onions, blue cheese crumbles, shredded carrots, avocado and remaining buffalo sauce mix.
  6. When Quinoa is done and all water is absorbed, fluff and add to bowl. Add Chicken Cauliflower and stir until fully combined.
  7. Ready to go, garnish with the remaining green onion and some blue cheese crumbles and enjoy.




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