Buffalo chicken quinoa bites [Recipe]


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It's not much of a secret that we love quinoa in this household. So I was really excited to try this recipe from Nature Box. This almost-perfect football food is definitely going in the rotation.



  • 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 breadcrumbs
  • 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
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried parsley
  • Kosher salt and freshly ground black pepper, to taste



  1. In a small bowl, combine Greek yogurt, blue cheese, garlic powder, dill, parsley, salt and pepper, to taste; set aside in the refrigerator.
  2. Preheat oven to 350 degrees. Lightly oil a mini muffin pan or coat with nonstick spray.
  3. In a large bowl, combine quinoa, chicken, goat cheese, sharp cheddar, buffalo sauce, Panko, egg, flour, salt and pepper, to taste.
  4. Using a small cookie scoop, scoop the mixture evenly into the muffin tray, about 1.5 tablespoons for each.
  5. Place into oven and bake for 18-20 minutes, or until golden and set.
  6. Serve immediately with dipping sauce.



I skipped the dried parsley because I didn't have any around. The recipe says to use goat cheese, which I've been informed is not the same as feta, but the feta flavor wasn’t overwhelming. And finally, since I don't have a mini muffin pan, I had to increase the cooking time by about 7 minutes.


Judah Kelber is a father, husband, Marine and, in his free time, a systems administrator for the State of Oregon. He also really likes cooking. His cooking blog can be found at HeyJude.typepad.com. He's currently in the midst of a pressure cooker addiction, but don't let that scare you away.