Ingredients:
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1 C. quinoa
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2 C. water
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3/4 lb. chicken breast, cut into
bite-size pieces
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1 Tbsp. olive oil
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1/2 C. hot sauce (I used Frank’s)
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1 C. cabbage/carrot/broccoli slaw mix (your choice)
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4 green onions, sliced
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Blue cheese crumbles (optional)
Instructions:
1. In a medium saucepan, bring the water & quinoa to a boil. Cover and simmer on low for 20 minutes. Remove from heat and fluff.
2. Meanwhile, brown the chicken in olive oil in a skillet. Add hot sauce to coat.
3. Add cabbage/slaw mixture and green onions to skillet. Stir to incorporate.
4. You can either add the quinoa to the skillet and stir everything together, or put the quinoa down on the bottom of a container/plate and top with the chicken/cabbage mixture.
5. This dish can be eaten cold or hot.
