I’m very excited about this new casserole/bake/Dutch oven hybrid dish I’ve been working on. I’m personally a huge buffalo chicken fan. I just had to try making a version with my favorite ingredients (including my 2016 grain/seed revelation). Please enjoy the Buffalo Chicken Quinoa Bake! (Jump to Recipe).
This is a pretty simple recipe which just takes a little bit of time to put together. I think my New Year’s cooking resolution will be to work on more recipes you can cook completely in one dish. Not only will this save you time, but it will save ME time. With the exception of the quinoa (which is made in the rice cooker), the remaining components are all cooked in the Dutch oven for this recipe.
For the quinoa, grease the inside of the rice cooker with coconut oil, throw (gently) in a can of broth and a cup of dry quinoa, and there you go. Quinoa in 40-50 minutes. I don’t even stir before I start it up. It’s so much easier than paying attention to another boiling pot on the stove. In this recipe, I get the quinoa started first, so it’s ready when all the ingredients get mixed together and topped with cheese, see below.
After the quinoa gets going, start some chicken breasts in a preheated oven. While that’s cooking (25ish minutes depending on the thickness of the chicken breasts), prep veggies! This dish comes together quicker than it seems like it might. You’re sort of preparing the next steps while the current step is finishing up.
Overall, I’m pretty thrilled for this recipe to be a part of Project Meal Plan, because I love it that much. I’m always excited for buffalo chicken anything, and this one hits the spot. It’s also perfect for reheating and eating for lunches.
Make the Buffalo Chicken Quinoa Bake:
Thank you so much for checking out the Buffalo Chicken Quinoa Bake! Tag @projectmealplan on social media if you make this awesome buffalo bake! I’d love to check it out. And be sure to follow me on Pinterest for meal inspiration every single day!