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
- In a small bowl, combine Greek yogurt, blue cheese, garlic powder, dill, parsley, salt and pepper, to taste; set aside in the refrigerator.
- Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
- In a large bowl, combine quinoa, chicken, goat cheese, sharp cheddar, buffalo sauce, Panko, egg, flour, salt and pepper, to taste.
- Using a small cookie scoop, scoop the mixture evenly into the muffin tray, about 1 1/2 tablespoons for each.
- Place into oven and bake for 18-20 minutes, or until golden and set.
- 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.
Credit
Damn Delicious
http://damndelicious.net/2013/03/18/buffalo-chicken-quinoa-bites-with-greek-yogurt-blue/