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Buffalo Chicken Quinoa Skillet

Buffalo Chicken Quinoa Skillet

Quinoa skillet recipe with chicken, celery and buffalo wing sauce tossed with quinoa and topped with creamy blue cheese dressing.


  • 1 1/2 cups white quinoa, uncooked
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 teaspoon garlic salt
  • 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 cup chopped celery
  • 1/3 cup buffalo wing sauce or cayenne pepper sauce
  • 1/3 cup reduced fat chunky blue cheese dressing
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  1. Cook quinoa according to package directions.
  2. Meanwhile, heat oil in large skillet over medium-high heat.
  3. Add chicken; sprinkle with garlic salt.
  4. Cook chicken for 3 to 5 minutes or until lightly browned and no longer pink.
  5. Add undrained tomatoes and celery; cook for 2 to 3 minutes more, stirring occasionally.
  6. Add buffalo wing sauce; stir to combine.
  7. Add cooked quinoa to chicken mixture; stir to combine.
  8. Top each serving with blue cheese dressing.

Servings: 6

Cook's Tip: Quinoa typically is found in the rice and pasta section of supermarkets. Rinse well before cooking to remove the natural bitter coating, if it is not pre-washed.

Nutrition Information: Calories: 334

Recipe and photo credit: Conagra Brands


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