Happy Easter! I hope everyone had a joyous holiday. My Easter was spent in Brooklyn like the good old days; St. Savior, a rejuvenating and wet mass, and brunch at a local favorite. On my stroll back to the car I stumbled into a bookstore to look for a book I’ve been thinking about, Notes from a Blue Bike; I want to live a more purposeful life! However, the book wasn’t at the bookstore, so I bought a different book, Ample Hills.
And let me tell you, this book of ice cream recipes is going to change my life and then your life! Ample Hills is a fantastic, artisanal creamery in Brooklyn. As much as that sentence kills me, it’s a true delight. Now I can make my own artisanal delights here in Queens, the peninsula better watch out, this is some good stuff!
This salad is also some good stuff. As you all should know by now, I rarely make the same recipe twice and I’ve made this two times in the past month. It’s a perfect salad for lunch because it’s tasty warm or cold. Plus, it fairly healthful and easy to throw together. Using pre-packaged broccoli slaw is totally the way to go.
Buffalo Chicken Quinoa Salad
Adapted from Half Baked Harvest
Yield – 5-6 servings
1 cup quinoa
3 cups water
3/4 pound boneless, skinless chicken breasts
1/4 cup oil
1/4 cup apple cider vinegar
1/2 cup hot sauce, Franks
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon smoked paprika
12 ounces broccoli slaw
4 green onions, finely chopped
- Quinoa – Add the water and quinoa to a small saucepan and allow to simmer until all the water is absorbed. Stir occasionally.
- Chicken – Chop the chicken into bite-size pieces and saute in a medium saucepan in a little olive oil until cooked through.
- Dressing – In a small bowl whisk together the oil, apple cider vinegar, hot sauce, celery salt, salt, and smoke paprika. Stir half of the dressing into the cooked chicken and stir.
- Assembly – Add the quinoa, broccoli slaw, and half of the chopped green onions to the pot with the chicken. Stir to combine and add the rest of the dressing.
- Serve warm or cold.