Wednesday, September 12, 2012

EASY Buffalo Chicken Quinoa Bites

I feel like I could start every blog post this week with: Omigoodness it was such a beautiful day here today. I LOVE cooler weather!

There’s just something about cooler weather in the very first parts of fall. There are still green leaves and even some flowers hanging around, unlike Spring when those plants are just starting to catch their first breath.

In the first weeks of fall you get to enjoy the lush with the cool breeze! Amazing. But I’m guessing if you live in San Diego you’re like, Marlow. I don’t get it. But if you live anywhere else, I know you’re shaking your head in agreement.

So this morning I have taken my office outside!

I’m enjoying the cool breeze, a hot cup of coffee, and the chattering of squirrels. Seriously. They are chattering. (AND chasing each other. Pretty cute)

Yesterday MOH and I were talking about how fall just gives you energy. Case in point, yesterday I did a Nike Training Club,

then yoga, and went on a nice walk with MOH. Which is pretty amazing considering that I started my day with four back-to-back-to-back-to-back classes.

I ended the day with a new supper:

Buffalo Chicken Quinoa Bites

Almost like mini meatloaves, except with wing sauce, quinoa, and chicken! I actually cooked these on Monday afternoon when I had the time and then reheated three of them for supper last night. I HIGHLY recommend this new dish!

You can follow the recipe I adapted them from, or you can follow my shortcut recipe. Just remember if you follow the original, sub out breadcrumbs for gluten free ones!

Buffalo Chicken Quinoa Bites

adapted from So Very Blessed

You’ll need:

  • 1 cup cooked quinoa
  • 1 large egg
  • 1/4 cup chopped onion
  • 1 cup finely chopped cooked chicken – I used Boar’s Head chicken deli meat. I asked for a one inch slice of the deli meat and then I cubed it for this recipe. 
  • 1/3 cup wing sauce – I used Moore’s 
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup gluten free bread crumbs
  • 1 garlic clove – minced 
  • salt and pepper to taste

Cook your quinoa according to directions. You can easily make the quinoa a few days in advance.

Preheat oven to 350 degrees.

In a large bowl, mix all the ingredients together. In either a greased regular sized muffin tin or a mini muffin tin, spread the mixture evenly and press down gently on each cup to compact the mixture.

Regular Sized Muffin Tin – Bake 35-40 minutes

Mini Muffin Tin – Bake 25-30 minutes

Serve with Ranch dressing or Plain Greek Yogurt


These reheated really well and I love the Chicken Wing flavor that comes through!


Happy Hump Day!! I have three papers due at the end of this week, so I better get crackin’!