Ingredients

The following ingredients have 2 Servings
  • 1/2 cup Quinoa
  • 1 cup Chicken Broth
  • 2 slices of Bacon
  • 1 cup Shredded Roast Chicken
  • 1/4 cup Buffalo Sauce
  • 2 cups Mixed Greens or Spinach
  • 1/4 cup Corn
  • 1 small Tomato
  • 1 stalk Celery
  • 1 Carrot
  • 1/3 cup grated Cheddar Cheese
  • 1 cup Broccoli
  • Ranch or Blue Cheese Dressing

Instruction

  • First cook the quinoa, bring the chicken broth to a boil, add the quinoa, stir, reduce heat to a simmer, cover and let cook for 20 minutes. Then fluff with a fork. While the quinoa is cooking, prepare the bacon. I like to cook it in the oven at 450 degrees for about 10 minutes, until crispy. Blot excess grease with a paper towel and then crumble. You can cook the broccoli, or eat it raw. I like to quickly steam it in the microwave. I rinse the broccoli in water, and then pour a couple of tablespoons of water into a microwave-safe bowl. Add the broccoli and microwave for 2-3 minutes, until fork tender. Then drain off the excess water. Combine the chicken and the buffalo sauce in a small bowl. Grate the carrot, chop the celery and tomato. To assemble, divide the quinoa between two bowls. Add the greens, and then arrange the buffalo chicken, bacon, corn, carrot, tomato, celery, broccoli, and cheese on top. Drizzle dressing over.