Buffalo Quinoa Bowl | Fertility Naturopath
Buffalo Quinoa Bowl
This is a quick and easy favourite in my house. It’s packed full of protein, healthy fat and lots of antioxidant-heavy veg. I hope you like it, too.
Ingredients:
2 boneless, skinless chicken breasts
1/2 cup uncooked quinoa
2 cups frozen broccoli florets
2 cups frozen cauliflower florets
1/2 cup frozen corn
2 carrots, peeled and sliced into coins
2 cups thinly sliced cabbage - green or purple
2/3 cup Frank's red hot sauce
1/3 cup olive oil
1/2 tsp sea salt
1 Tbsp avocado oil
Method:
Slice chicken into cubes and set aside.
Place quinoa in a fine-mesh sieve and rinse for 1 minute or until the soapy coating comes off. You'll know this has happened because you'll see less bubbles.
Place the quinoa in a pot and cover with 1 cup water.
Place on the stove and set the heat to high. You'll want to bring this to a boil.
In the meantime, set a skillet over medium heat and add 1 Tbsp avocado oil.
Add the chicken cubes to the skillet and cook through.
Once cooked add in the cabbage and carrots. Let these cook through.
Meanwhile, check on your quinoa. If it has come to a full bowl reduce the heat to medium. Leave the lid on and let it cook until all of the water has been absorbed.
You can now make your buffalo sauce. Combine Frank's red hot with olive oil and sea salt. Stir to combine and set aside.
Now, come back to your chicken and veggies. Add in the remaining veg - broccoli, cauliflower and corn. Cook through.
If your skillet is big enough you can your cooked quinoa in and toss everything together. If not, you want to combine everything in a serving bowl.
Top with your buffalo sauce and stir to coat.
Now here's the easy part - eat and enjoy!
Remember, this does not replace medical advice. Check with your healthcare provider before making any dietary changes.
