Buffalo Chicken Quinoa Bake

BUFFALO CHICKEN QUINOA BAKE

INGREDIENTS:

• 1 lbs chicken breast, cooked & shredded

• 1 cup quinoa, dry

• 1 tbsp olive oil

• 2 medium carrots, diced*

• 2 stalks celery, diced*

• 1/2 onion, diced*

• 1/2 cup buffalo sauce, I use The New Primal, plus more for topping

• 1/4 cup ranch, I use Tessemae’s or Primal Kitchen, plus more for topping

• 1/4 cup plain greek yogurt

• 1 1/4 cup shredded cheddar, divided

• 1 tbsp oregano

• salt & pepper, to taste

• optional toppings: green onions, crumbled blue/goat/feta cheese, ranch dressing, more buffalo sauce

DIRECTIONS:

1. Preheat oven to 400 degrees F and grease a baking dish (8X8 or 9X7).

2. Cook quinoa according to package directions.

3. Heat a sauté pan on medium high heat, add olive oil and sauté carrots, celery, and onion until onion turns slightly translucent - 4-5 minutes.

4. In a medium size bowl, add sautéed veggies, shredded chicken, cooked quinoa, buffalo, ranch, greek yogurt, 3/4 cup shredded cheddar, and oregano. Spread evenly in prepared baking dish.

5. Top with remaining cheddar, a drizzle of ranch and buffalo, and a sprinkle of oregano.

6. Bake for 15-20 minutes or until cheese is melted.

*I use Trader Joe’s mirepoix to save time!