2 Tbsp vegetable oil
2 C chicken, cubed
1/2 tsp salt
1/2 tsp pepper
1 C broccoli
3/4 C Frank's Red Hot Buffalo Sauce
3/4 C olive oil
1 tsp onion powder
3 C Quinoa
1 C cabbage
1/2 C carrots
1/2 C Bleu cheese, plus extra for garnish
1/2 C green onion, plus extra for garnish
In a medium skillet, combine oil, chicken, salt, and pepper. Cook through.
Add broccoli. Stir to combine.
In a small bowl, combine buffalo sauce, olive oil, and onion powder. Add 1/2 to skillet. Mix well. Cook until heated through.
In a large bowl, add chicken mixture, Quinoa, cabbage, carrots, Bleu cheese, and green onion. Mix well.
Add remaining Buffalo sauce. Stir to combine.
Garnish with Bleu cheese and green onions before serving.