Buffalo Chicken Quinoa Bake

Buffalo Chicken Quinoa Bake

¼ Cup              Masa Corn Flour, or All Purpose Flour

1 Can               Chicken Broth

½ C                  Water

¾ Cup              Uncooked Quinoa

1 lb                  Chicken Breast, diced

3 ea                 Large Carrots, diced

1/3 Cup           Buffalo Sauce

1/3 Cup           Bleu Cheese Crumbles

1 Bunch           Green Onions, diced

4 oz                 Havarti or White Cheddar Cheese, sliced or shredded

1. Preheat oven to 375 degrees.
2. Add Flour to a medium sauce pan and slowly whisk in Chicken Broth and Water until smooth. Add uncooked Quinoa and bring to a boil over high heat. Once boiling, reduce heat to medium, cover, and simmer for 15 minutes.
3. While Quinoa cooks, peel and dice 3 large Carrots into small cubes and add to a large bowl.
4. Slice 1 bunch of Green Onions into rings and set aside in a separate small dish.
5. Dice the raw Chicken into ½ inch cubes and add to large bowl with Carrots.
6. Once Quinoa is done cooking, strain off any excess water and add to the bowl with the raw Chicken and Carrots.
7. Add Buffalo Sauce and Bleu Cheese Crumbles to the large bowl and mix everything together. Lightly oil a large 9x13 inch baking dish, then add the mix and spread evenly.
8. Bake uncovered in oven at 375 for 25-30 minutes, or until Chicken is fully cooked.
9. Add the Havarti or White Cheddar to the top of the dish and bake for 2-3 more minutes to melt. Remove from oven and top with the diced Green Onions.
10. Divide into 4 equal portions and enjoy!