Melissa's Cuisine: Buffalo Chicken & Grilled Vegetable Quinoa Salad

Monday, August 04, 2014

Buffalo Chicken & Grilled Vegetable Quinoa Salad

Grilled summer vegetables with buffalo chicken and quinoa come together in this delicious and healthy salad.
Melissa's Cuisine: Buffalo Chicken & Grilled Vegetable Quinoa Salad

How often do you use your grill?

During the summer, I'd love to use it daily, but I often end up using it just a few times a week.  I love the flavor grilling imparts to meats and vegetables, and it's so much fun to cook dinner outside!

We were camping a couple weeks ago and planned to grill chicken and potatoes for dinner.  We had a brand new mini grill with us and we were so excited to use it for the first time.  Until it was dinner time and I asked Mike to start the grill and we realized that the entire thing needed to be assembled...  Oops!  He tried to put it together as fast as he could, but it was more complicated that we had realized.  Thankfully our cousin realized that we would be eating at midnight at this rate and he invited us to share his grill.  He was using a charcoal grill for his dinner and wow! A charcoal grill gives so much more flavor to foods!  If I had more patience, I'd definitely swap our gas grill out for charcoal at home...

This buffalo chicken and grilled vegetable quinoa salad is based off of a meal we had at our friend's house.  We are both trying to eat clean and healthy and so this was the dish she put together for dinner.  It was delicious and Mike said he would eat it again...winner winner!

Use whatever vegetables you have on hand, as much or as little as you want.  That's the beauty of this salad, you can completely customize it to fit your needs and likes!
Melissa's Cuisine: Buffalo Chicken & Grilled Vegetable Quinoa Salad
Buffalo Chicken and Grilled Vegetable Quinoa Salad

Serves 8

4 chicken breasts
1 bottle buffalo sauce
1 zucchini
1 summer squash
1 yellow pepper
1 orange pepper
2 cups cooked quinoa
1 can black beans
1 bag frozen sweet corn, warmed in microwave (you could also grill 4 ears of corn and cut the corn off the cob to serve)

1.  Cut zucchini, squash, and peppers into large pieces.  Place in foil or in a grilling basket.

2.  Grill chicken and vegetables over medium heat.  Chicken needs about 7-10 minutes per side, it should reach an internal temperature of 165 degrees.  Vegetables should be soft and slightly charred.

3.  Shred chicken and coat with buffalo sauce.

4.  Combine the shredded chicken, vegetables, quinoa, black beans, and corn.  You can layer them in a dish like I did, but you'll want to combine it together for serving.

Serve warm, with additional buffalo sauce if desired.
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