Buffalo Chicken Quinoa Mac & Cheese

Made some garlic bread to go with it and it was a perfect combination!

I got this recipe from Iowa Girl Eats and tweaked it just a bit.  We changed it a bit: added an extra chicken breast for Ian and switched goat cheese for feta for financial reasons. 

Ingredients:

1-1/4 cups quinoa, rinsed and drained

2 chicken breast

garlic powder

onion powder

salt & pepper

2 Tablespoons flour

1-1/2 cups 2% milk, divided

2 green onions, sliced

1/4 cup + 2 Tablespoons Frank’s Buffalo Wing Sauce

1-1/2 cups shredded sharp cheddar cheese

1/4 cup feta cheese, crumbled

Directions:

1. Cook quinoa according to package directions and set aside. Season chicken breast on both sides with garlic powder, onion powder, salt and pepper, and cook in a non-stick sprayed skillet over medium heat until cooked all the way through. Chop into bite-sized pieces and set aside.

My sous chef, Ian, always cooks the meat.

2. Whisk together flour and 1/2 cup milk in a separate saucepan over medium heat. Pour in remaining milk, and green onions. Switch to a spatula and bring the mixture to a boil, stirring constantly, then cook for one minute while boiling.

3. Remove the pan from the heat then add in buffalo sauce and cheddar cheese. Stir until the cheese is completely melted then add in cooked quinoa and chicken, and stir to combine.

4. Pour into a non-stick sprayed casserole dish and top with feta. Broil for 5-7 minutes, or until the cheese is golden brown and sauce is bubbly.

Oh man did Ian and I love this dish! IGE does it again. We made this dish on Saturday and again on Monday, we just couldn’t go without it another day.