Oh yes I did!
The Quinoa Mac and Cheese I shared a couple weeks ago was such a hit with Ben, myself AND you guys, that I decided to spruce it up a bit with the addition of chicken, not one but two types of cheese, and dun-dun-dunhhhh buffalo sauce – muwahaha!
I’m calling my Frankenstein creation Buffalo Chicken Quinoa Mac and Cheese, which is kind of a mouthful – but then again, so is the dish.
Ok I have to admit – I had absolutely no idea how this recipe was going to turn out. A classic cheese sauce made with flour, milk and cheese would make up the base, that much I knew, but how would the chicken, buffalo sauce and quinoa mix in? Would the buffalo sauce play nice with the cheese sauce? Clash with the naturally nutty taste of the quinoa? Turn into a gooey mess?
There was only one way to find out, of course, so I charged full speed ahead and right on into the kitchen. Here’s the recipe I came up with!
Start by cooking 1-1/4 cups rinsed quinoa in water until cooked and tender.
Meanwhile, season 1 chicken breast with garlic powder, onion powder, salt & pepper, then cook it in a skillet with non-stick spray. Chop the chicken into bite sized pieces, and set it aside.
Next make the cheesy sauce that binds everything together. Start by whisking 1/2 cup milk together with 2 Tablespoons flour in a medium-sized skillet or saucepan over medium heat.
Add an additional cup of milk, and a couple sliced green onions, then bring the mixture to a boil while stirring constantly.
After the mixture boils continuously for one full minute, take it off the heat and add in the goodies, starting with 1/4 cup + 2 Tablespoons buffalo sauce.
(I like Frank’s the best!)
and 1-1/2 cups shredded sharp cheddar cheese.
BTW – I like shredding cheese for sauces myself, as bags of pre-shredded cheese have cornstarch and other ingredients added to make sure they don’t clump together, which results in a less velvety smooth sauce, imo.
A quick spin through my food processor using the shredding blade took care of it lickity split. Alternatively, a box grater would work “grate”. HA! Right.
Stir the mixture together until the cheese is completely melted, then stir in the cooked quinoa and chopped chicken.
Pour the mixture into a non-stick sprayed casserole dish, and dot the top with tangy chevre. This is my nod to the classic bleu cheese and buffalo flavor combo, but uses some of the 52lbs of chevre I bought from Costco a couple weeks ago…
Broil ’til golden brown & bubbly, then let the quinoa mac and cheese sit for at least 5 minutes to thicken up before serving…if you can wait that long!
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Buffalo Chicken Quinoa Mac and Cheese
Description
Buffalo Chicken Quinoa Mac and Cheese is a delicious alternative to classic mac and cheese!
Ingredients
- 1-1/4 cups quinoa, rinsed and drained
- 1 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 chevre (goat cheese), crumbled
Directions
- Preheat broiler. 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.
- 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.
- 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.
- Pour into a non-stick sprayed casserole dish and top with chevre. Broil for 5-7 minutes, or until the cheese is golden brown and sauce is bubbly.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Pure, spicy lusciousness! I actually whispered “uh-oh!” after my first bite because I knew seconds were going to be hard to resist. Which…they were.
I loved how the poppy quinoa and bites of chicken gave the Buffalo Chicken Quinoa Mac and Cheese texture, while the buffalo sauce and chevre gave it such a unique flavor. The photos make the quinoa mac look a little thinner than it actually was, and it also thickens up the longer it sits. This is such a treat!
Anna @ Fitscally Responsible 03.07.2012
I am sure you get this all the time, but I couldn’t resist because I love your blog! I nominated you for Kreativ Blogger!
http://fitscallyresponsible.com/2012/03/07/kreativ-blogger-award/
Matt 03.07.2012
Franks is the best, I buy their regular hot sauce by the gallon and have used it in or on dang near everything. This recipe would really pop with some crumbled maytag bleu cheese just before serving.
As for my favorite cheese….there is no way I can pick just one and as of today there is probably at least 7 different kinds in my cheese drawer in the fridge :D
Kathy 03.07.2012
So glad I found your blog on Pintrest!!! Love your recipes – but this one takes the cake!! Quinoa is my newest obsession & I’m having a blast mixing it with all kinds of ingredients. I think I finally found the way to convince son & hub to enjoy my addiction!!! Keep up the great work…thanks to pintrest & bloggers like you, I am back in the kitchen & excited about cooking again. Nerve damage in my feet can make it challenging, but these recipes are worth working thru the pain to eat! YMMM. PS, just posted link to this on fb.
Marne 03.07.2012
This looks great! I’ve made the Ham & Cheese Quinoa cups twice already in standard muffins cups (they freeze great, FYI). This one is next! The husband also says to tell you he loves the Buffalo Wing egg rolls. ;-) thanks for all you recipe & blog awesomeness!
Dena @ 40 Fit in the Mitt 03.07.2012
Brilliant! Just brilliant.
Jeri 03.07.2012
I love to shred my own cheddar, too. But what to do about mozzarella cheese? not only is not not as financially friendly, but I can’t get that to shred, it just makes a mess!
Iowa Girl Eats 03.07.2012
I don’t usually shred mozz myself, since I don’t use it in sauces much, but I heard freezing it for awhile before shredding helps a ton!
Jeri 03.08.2012
I have heard that, too. I just haven’t had a chance to try it because buying the shredded mozzarella is just cheaper to do for pizza night.
Grace @ What Grace Cooked 03.08.2012
I shred cheese with my food processor too – buying bulk chunks of cheese, rather than pre-shredded, is a great way to save money!
In terms of shredding mozzarella, make sure the cheese is very cold, but NOT frozen. (I’ve tried shredding it fully frozen, and it didn’t work at all – nearly broke my shredding disc!) Cut the cheese into food processor chute sized chunks, then stick the cheese in the freezer for a few minutes until it’s firm.
You can also store shredded cheese in the freezer to help it stay fresh longer. This way, you can shred the whole bulk amount (or however much you want) at once!
sarah@spinachandspice 03.07.2012
would it be crazy to cook the quinoa in milk.. sorta like your stove top mac n cheese? hmmm.. ;)
Iowa Girl Eats 03.07.2012
Ah – thank you for the reminder! Yes, unfortunately it is crazy :( I tried it and it did not work at ALL!
JennP 03.07.2012
On a day to day basis, cheddar is my jam (for omelettes, sandwiches etc etc), but my favorite alltime cheese is Brie! Gahhhhh, I love it so much.
Mindy 03.07.2012
Awesome! I can’t wait to try this weekend :-)
Brittnie (A Joy Renewed) 03.07.2012
Yum! I totally cannot live without goat cheese. My fav hands down.
Lauren 03.07.2012
I just died! This is such a brilliant idea I can barely contain myself!
Shontay 03.07.2012
Wondering if you had a calorie count on this yumminess? I’ll try to figure it out….using Myfitnesspal.com lately and a few of your recipes are on there (which is QUITE convenient). SO glad I found you on Facebook.
Susie @ Foodie Fabulista 03.07.2012
Have you tried the Quinoa pasta? I got some at the grocery store last week, but I haven’t tried it yet
Iowa Girl Eats 03.07.2012
I have – it was awesome! https://iowagirleats.com/2012/01/23/sundried-tomato-basil-pesto-with-quinoa-pasta/
Anna, fitscally responsible 03.07.2012
I love Franks! We use it to make buffalo chicken wraps (subbing Greek yogurt for sour cream).
Stephanie @cookinfanatic 03.07.2012
Ohmygoodness Kristin, this looks AMAZING!! I have it bookmarked already. Wow! I’ll just have to swap out the chevre since I just can’t seem to get my tastebuds on board w/ goat cheese… think blue cheese would work?!
Iowa Girl Eats 03.07.2012
You bet – I’m sure it’d be just as delish!
Meagan 03.07.2012
That looks amazing!
Michelle (Better with Berries) 03.07.2012
Oh my goodness – so many of my favorite flavors rolled into one! My boyfriend doesn’t like cheese (Crazy! I know!) but I might get him to like it if it’s also oozing with buffalo flavor :-)
Maggie Giffin 03.07.2012
Hi!! I am an avid reader of Iowa Girl Eats!! I love your recipes and being from Mississippi, really enjoy seeing what life in Iowa is like!! Check out my blog to see some of the ways we do it down here in the South!!! Happy blogging:)
Olivia 03.07.2012
Oooh I totally have some cooked quinoa, some Frank’s buffalo sauce, and whatnot all in the fridge right now! Mmm I might try it!
Blog is the New Black 03.07.2012
Great minds think alike- buffalo chicken chili is bubbling away on the stove as I type this!
Iowa Girl Eats 03.07.2012
Ha – crazy! How’d it turn out?!
Cindee 03.10.2012
Oh yum!! I am going to try this. That chili sounds good too. Will have to look up the recipe.