Buffalo Chicken Quinoa Mac and Cheese is a gluten free, protein-packed, spicy alternative to classic mac and cheese!
Craving mac and cheese on the lighter side — plus a little spice?
Behold my gluten free, protein-packed, sizzling Buffalo Chicken Quinoa Mac and Cheese.
Oh yes I did!
A lighter cheese sauce made with flour, milk (not cream!), and freshly shredded cheddar cheese combines with cooked quinoa, chopped chicken, and a drizzle of spicy, buttery buffalo sauce.
It is just as good as it sounds!
All the craveable flavors of mac and cheese, plus the protein and health benefits of quinoa, and sizzling buffalo chicken.
What’s not to love?
Start by cooking 1-1/4 cups rinsed quinoa in water until tender — follow the package directions.
Meanwhile, season 1 chicken breast with garlic powder, onion powder, salt, and pepper then saute it in a skillet with nonstick spray. Chop the chicken into bite sized pieces then set it aside.
Next make the cheesy sauce that binds everything together. Start by whisking together milk and flour in a medium-sized skillet or saucepan over medium heat.
Add more milk plus sliced green onions then bring the mixture to a simmer while stirring constantly.
Simmer the mixture for one minute then remove it from the heat and stir in buffalo sauce plus freshly shredded cheddar cheese.
Stir the mixture until the cheese has completely melted, then add the cooked quinoa and chopped chicken.
Pour the mixture into a nonstick-sprayed casserole dish then dot the top with tangy goat cheese. This is my nod to the classic bleu cheese and buffalo flavor combo – I just happen to despise blue cheese!
Broil until golden brown and bubbly then let the quinoa mac and cheese sit for at least 15 minutes to thicken up before serving…if you can wait that long!
I love how the poppy quinoa and bites of chicken give the Buffalo Chicken Quinoa Mac and Cheese texture, while the buffalo sauce and chevre give it such a unique flavor. This is such a treat!
Ingredients
- 1-1/4 cups quinoa, pre-rinsed
- 1 chicken breast, pounded to an even thickness
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper
- 2 Tablespoons gluten free flour
- 1-1/2 cups 2% milk, divided
- 2 green onions, chopped
- 6 Tablespoons Frank’s Buffalo Wing Sauce
- 1-1/2 cups shredded sharp cheddar cheese
- 1/4 cup goat cheese, crumbled
Directions
- Cook quinoa according to package directions then set aside.
- Heat a small skillet over medium-high heat then spray with nonstick spray. Season the chicken breast on both sides with garlic powder, onion powder, salt, and pepper, then saute for 3-4 min per side or until cooked through. Let the chicken breast rest for 10 minutes then chop into bite-sized pieces and set aside.
- Heat a medium-sized saucepan over medium heat. Add the flour and 1/2 cup milk then whisk to combine. Whisk in the remaining milk, and green onions then switch to a spatula and turn the heat up slightly to bring the mixture to a simmer, stirring constantly. Turn the heat back down to medium then simmer gently for 1 minute while stirring.
- Remove the pan from the heat then add the buffalo sauce and cheddar cheese. Stir until the cheese is smooth and melted then add the cooked quinoa and chicken and stir to combine.
- Preheat the broiler. Pour the chicken and quinoa mixture into a nonstick sprayed baking dish then top with chevre. Broil for 5-7 minutes, or until the cheese is golden brown and the sauce is bubbly. Let the dish sit for 15 minutes before scooping into bowls then serving.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
It would be healthier if you added whole wheat flour and Low fat cheese and that Buffalo sauce probably contains a lot of salt but I guess it won’t hurt :)
I shared this deliciousness on my blog this morning. LOVE your recipes!!
http://seektobemerry.blogspot.com/2012/03/good-eats.html
Just made this – WOW! Thanks so much!
Just finished eating this for dinner. It’s one of those dishes that are soooooo yummy, you wanna continue eating after your stuffed. Made a side of fresh green beans w/ olive oil & a lil sea salt to go w/ it. The 2 paired up great together. I love quinoa, it’s like eating lil bubbles that pop in your mouth! HA!
I’m from Buffalo so I’m glad to see you used Frank’s. It is the ONLY wing sauce! ;)
OH MY!!! Just made this and it was delish & filling! I used almond milk, cabot 50% sharp cheddar and changed the topping to blue cheese. This was amazing!!! I also make the Ditalini soup at least every other week, my co-worker is also hooked and had made it every week! Thank you for the great recipes, keep them coming :)
whoa this looks AMAZING. I am making this as soon as possible.
Wow… anything that combines mac n cheese AND buffalo chicken is right up my alley. Add in my beloved quinoa and it’s bound to be a winner!
I have to say though… I keep coming back to 52 pounds of goat cheese! WHA!!?!?!?!?!?
We made this last night for three semi-picky guys and a chick–they were a bit skeeved out about the quiona until they tasted it–no leftovers!!! We did a mix of blue cheese and the cheve…SO GOOD!!! Thanks!
This looks great! I’m going to try it. And great tip about shredding the cheese yourself. My cheese = FONTINA! So sassy. Gotta watch prices, though, some are crazy-expensive compared to others in the same case and I haven’t yet figured out why.
I think I saw IBE today at Legends! I totally wanted to waive, like we were friends, but realized we have never actually met. glad I caught myself!
Umm…HOLY ****, this looks amazing!
LOVE it! I just blogged about your original quinoa mac and cheese this week –
– I’m obsessed with it and can’t wait to try this version. Thanks for keeping me informed about culinary things like quinoa that I probably would otherwise know nothing about. :)