Buffalo Chicken Quinoa Bites


Prep Time

15 minutes

Prep Notes

Cook the quinoa in advance and store in the fridge up to 3 days. 

Cook the chicken in advance when cooking chicken for dinner or to have on hand. 

Cooking Time

20 Minutes (excluding Chicken and Quinoa)

Yields

24 small

Ingredients

  • 1 cup cooked quinoa
  • 1 cup shredded chicken
  • 1/4 cup goat cheese
  • 1/4 cup sharp cheddar
  • 1/4 cup buffalo sauce
  • 1/4 cup Panko
  • 1 large egg, beaten
  • 2 tablespoons whole wheat flour
  • Kosher salt and freshly ground black pepper, to taste

FOR THE DIPPING SAUCE

  • 1 cup Greek yogurt
  • 1/4 cup blue cheese
  • 1/2 teaspoon garlic powder or 1 large garlic clove
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried parsley
  • Kosher salt and freshly ground black pepper, to taste

Directions

  1. In a small bowl, combine Greek yogurt, blue cheese, garlic powder, dill, parsley, salt and pepper, to taste; set aside in the refrigerator.
  2. Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
  3. In a large bowl, combine quinoa, chicken, goat cheese, sharp cheddar, buffalo sauce, Panko, egg, flour, salt and pepper, to taste.
  4. Using a small cookie scoop, scoop the mixture evenly into the muffin tray, about 1 1/2 tablespoons for each.
  5. Place into oven and bake for 18-20 minutes, or until golden and set.
  6. Serve immediately with dipping sauce.

Notes

For efficiency and feeding more than just 3 people, double the recipe. Then enjoy for lunches, snacks or making for an easy dinner.