Quinoa Buffalo Chicken Salad - cooking recipe

Ingredients

1/2 cup frank's buffalo hot sauce
1/4 cup olive oil
1/4 vinegar
1 cup quinoa
13 ounces chicken breasts, cut into bite sized pieces
1 cup broccoli floret
1 cup broccoli slaw mix
3/4 cup carrot, chopped
4 spring onions
1 cup mixed sprouts (optional)
1/2 cup reduced-fat blue cheese, crumbles

Preparation

Mix the hot sauce, vinegar and olive oil, and add 1 tsp of salt. Set aside.
Place one cup of rinsed quinoa into a pot with 2 cups of water. Bring to boil, reduce to low, cover and cook for 15 minutes.
Spray a pan with cooking spray. Cook broccoli for about 5 minutes until bright green (not too soft). Add broccoli slaw and cook for further 2 minutes. Add a little water if need be.
Once softened, removed from pan and set aside.
Add chicken to pan and cook until done. Add 1/4 cup of sauce mixture and cook until it is absorbed, about 2 minutes.
In a large bowl, place quinoa, cooked chicken, vegetable, onions, and blue cheese crumbles.
Pour remaining sauce over mixture and combine well.