Happy Friday, everyone! I thought I’d break up the ensuing pumpkin-based-food monotony with something a little different. I’m a semi-recent convert to the mindset that everything-buffalo-style-is-better. But, really. It is. I can’t wait to make this again.
I found this recipe on Tracy’s Culinary Adventures.
- 1 cup quinoa
- 2 cups chicken broth (or water or vegetable broth)
- 1 medium chicken breast, roasted and shredded
- 2 tbs butter
- 2 tbs flour
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese
- 1/4 cup hot sauce (Frank’s, please)
- 1/3 cup feta cheese, crumbled
Preheat your oven to 350 degrees F. Spray a small casserole dish with cooking spray. Set this aside.
Cook the quinoa in the chicken broth according to directions on the package.
While the quinoa is cooking, melt the butter in a medium-sized saucepan over medium heat. Once the butter melts, add the flour and whisk. Whisk constantly for about 2 minutes, allowing the roux to cook. Gradually add the milk, continuing to whisk. Cook until the sauce thickens, whisking frequently.
Remove the saucepan from the heat and add the cheese and hot sauce. Stir/whisk until the cheese is completely melted and the sauce is smooth. Add the cooked quinoa and chicken and stir until everything is coated with the cheese sauce.
Transfer to the casserole dish, top with feta, and bake, uncovered, for 15-20 minutes.