Remember when I made those quinoa cakes and I declared my full blown obsession with quinoa? Well, the obsession continues.
Lately, it seems like life has been playing in fast forward so I am bringing you an easy and quick to prepare quinoa salad that can be served warm or cold. Super simple and easily modified to fit “what’s in your fridge.” I feel like that should be a reality show: What’s In Your Fridge?! It could show peoples’ sad refrigerators (mine included) containing nothing but a half eaten yogurt and cans of seltzer.
Anyway.
If you like buffalo flavor you’re going to like this salad. Initially, I wanted to make it with shredded chicken, but I forgot to buy it when I went grocery shopping. Oops! I prefer shrimp to chicken anyway so it may have been a happy accident.
Buffalo Quinoa Salad
4 cups cooked quinoa (start with 1 C dry to yield this)
1 cup shredded purple cabbage
Approx 3 green onions, chopped
1/3 cup buffalo sauce (I used Franks Buffalo)
1/3 cup olive oil
About 10 shrimp or 1 cup shredded chicken, cooked
Salt/pepper
Feta for topping
Avocado for topping
Begin by making the buffalo dressing. Whisk together the olive oil and buffalo sauce and season with fresh black pepper. Once dressing is prepared set aside.
Fluff up your quinoa and toss with cabbage and chopped green onion. If you have other veggies on hand (carrots, celery) go on and add those in, too! The more veggies the better.
Then, pour dressing over quinoa/veggies and combine. Taste a little bit and re-season with salt/pepper to taste.
Serve quinoa salad with protein of your choice, topped with feta (or bleu cheese!) and avocado.
Easy, peasy and delicious!
xx
Oh by the way…Baby P says, “Hi”
sand sugar and sun 