| Prep | Cook | Ready in | Servings | |
| 10 min | 20 min | 30 min | 2 |
| 1 cup | Quinoa, uncooked |
| 2 cup | Water |
| 341 gm | Chicken breast, boneless, skinless (cut into bite size pieces) |
| 1 tbsp | Extra virgin olive oil |
| 1/2 cup | Hot sauce |
| 1 cup | Coleslaw mix |
| 1 cup | Broccoli, raw (slightly steamed) |
| 4 stalk(s) | Green onion, scallion, ramp (sliced) |
| 2 tbsp | Roquefort (blue) cheese (crumbled) |
1. In a medium saucepan, bring the quinoa to a boil in two cups of water. Cover, and simmer on low for 20 minutes.
2. Remove and fluff.
3. Meanwhile, brown chicken pieces in olive oil in a skillet on medium-high heat. Add hot sauce to coat.
4. Add quinoa, cabbage/slaw mix, broccoli, and green onions to skillet. Stir until heated through.
5. Top with green onions as a garnish and blue cheese crumbles.
6. Serve warm.
| Grain | 4.2 |
| Meat | 1.9 |
| Milk Alternative | 0.2 |
| Vegetables | 2.0 |
Quinoa
is a complete protein and is high in antioxidants and a great source of dietary fibre!
Chicken
is a great source of lean protein which aids in muscle growth and repair
