Buffalo Chicken Quinoa


I have made this dinner several times for myself and my husband; we both really enjoy it so much and I hope you like it too.

Buffalo Chicken Quinoa


  • 1-pound of boneless, skinless chicken breast tenders
  • 1 cup of quinoa, cooked
  • 2 cups of baby spinach or baby kale
  • 1 small onion, sliced (I slice into half-rings)
  • 1 tablespoon hot sauce (I use Frank’s); you can use an additional tablespoon if you like it spicy
  • 2 tablespoons of extra virgin olive oil


  1. Place quinoa in small pot with two cups of water. Bring to boil, then cover, place on simmer, and simmer for 15 minutes.
  2. Cut up the onion to your preference.
  3. Spray a pan with Pam (or other non-stick cooking spray) and place on medium-high heat.
  4. Add onion to heated pan.
  5. Season chicken with pepper and place in heated pan. Cook chicken tenders and onion until chicken is cooked through and onion is sautéed nicely. Lower heat to low or simmer.
  6. In a small bowl, mix the extra virgin olive oil and hot sauce. Pour mixture over the chicken and onions and mix.
  7. Add to the chicken and onion mixture, the baby spinach (or baby kale) until lightly wilted.
  8. Place one cup of cooked quinoa on plate.
  9. Place four ounces of the chicken and four ounces of the onion and baby spinach on top of the quinoa on your plate.
  10. Enjoy!

Nutrition Facts

Calories, 370
Fat, 6.7 grams (saturated, 0.9; polyunsaturated, 2; monounsaturated, 1)
Cholesterol, 65 mg
Sodium, 278.8 mg
Potassium, 936 mg
Carbs, 41.6 grams
Fiber, 7.2 grams
Sugar, 1 gram
Protein, 35 grams
Iron, 17.2 %


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