I live vicariously through many of Kristen’s stories. My best friend leads the happening single life in the hustle and bustle of Chicago. The stories, sometimes, are almost too funny to believe.
Last weekend, she was in Nashville for a bachelorette party for one of her old college roommates. She told lots of stories, one of which involved a rather “tipsy” girl who kept stealing her food. Kristen would ration the food out to her so that she was sure to get her own meal. You’d have to hear Kristen tell the story, but it sounded entertaining.
Last night, Kristen was out on Weed Street in Chicago.
My last night? Walking Lily on the beach, making friends with a furniture sales woman (I plan to visit her boutique!), and her shih tzu named Jack. Then we stopped for soft serve and called it a night. At least it was 72 degrees and absolutely perfect. The sunrise had the potential to be rather romantic, but…Mr. Prevention was not around.
Just me and my bulldog. And my soft serve.
Even with her fast-paced social life, Kristen is a Pinterest fanatic. The girl has gone from 0 to 60 and it’s all about food on her Pinterest page. Reason #12324 I love her so.
If you recall, both the Mustard-Herb Panko Crusted Chicken Breasts and Salt and Vinegar Kale Mashed Potatoes were Kristen’s finds, as well as the Black Bean Salsa with Corn, Red Peppers, and Lime-Cilantro Vinaigrette (recently approved by Ma Prevention with 2 huge thumbs up). Kristen loved this Buffalo Chicken Quinoa Salad, too…and so she passed it along knowing I am married to Frank’s Wing Sauce’s #1 fan.
I’m shocked to say that Mr.Prevention loved this more than I. It was good, but not AMAZING. I guess, however, that also depends on how much buffalo sauce is enough buffalo sauce. This was saucy and spicy!
Buffalo Chicken Quinoa Salad slightly adapted from Half Baked Harvest
1 cup quinoa 1 lb boneless skinless chicken breast, cut into bite size pieces 2 cups broccoli florets 3/4 cup shredded carrots 3/4 cup shredded cabbage 1/2 cup blue cheese crumbles 4 green onions, chopped
1/3 cup olive oil 1/2 cup Frank’s hot sauce 1/2 tsp seasoned salt
In a fine-mesh strainer, rinse quinoa under cold running water for 1-2 minutes. In a medium pot over medium-high heat, combine quinoa and 2 cups water. Bring to a boil, cover, and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa with a fork and transfer to a large bowl.
Meanwhile, combine the olive oil, hot sauce, and seasoned salt in a small bowl. Whisk well and set aside.
Heat the pot used to cook the quinoa over medium high heat, adding a tablespoon of olive oil. Add teh chicken and cook for 3-4 minutes or until nearly cooked through. Add the broccoli and saute for about 2-3 minutes or until bright green and slightly tender. Remove from heat and stir in carrots and cabbage. Add about 1/2 of the buffalo sauce and stir.
Transfer the chicken and veggies to the bowl with the quinoa and toss with the remaining dressing. Add the blue cheese and half of the green onions. Toss again and serve warm or chilled with additional green onions.
Yield: 5 servings (about 1 1/2 cups each)
Nutrition Information (per serving): 466 calories; 23.4 g. fat; 54 mg. cholesterol; 1022 mg. sodium; 32.6 g. carbohydrate; 5.2 g. fiber; 30.4 g. protein; 5.6 g. sugar
Result: I rate this recipe a B+, Mr. Prevention would rate it an A. It was good, but it was a lot of buffalo sauce (and thus, a LOT of sodium) and some really different flavors and textures. I liked the addition of broccoli – it was probably my favorite part. I would, personally, double the broccoli and ditch the carrots and cabbage. Simple enough to make, this is a great weeknight meal. Enjoy!
Weekly Menu: May 5th – May 9th
- Sunday: Chili Cheese Omelet
- Monday: leftovers
- Tuesday: Southwestern Chicken Salad with Avocado Buttermilk Ranch
- Wednesday: Avocado Tuna Salad
- Thursday: leftovers
Planning a productive day of cookbooking, working out, and writing! It has been STUNNING in Michigan!