Quinoa. I know, it’s one of those funny new fangled food fads.
How’d you like that alliteration?
It’s pronounced KEEN-wah.
I’ve written about it before, and I feel it is my duty as The Hill Country Cook to bring you vintage old timey recipes, with a modern kick.
(Here is an affiliate link:Bob’s Red Mill Grain Quinoa Organic, 26-ounces)
I’m almost certain the only way I could have gotten my grandmother to eat the stuff was if I told her it was grits. But it’s more than a creamy mush! It’s a light fluffy grain; more like eating brown rice.
Actually, if you really want to know, according to Wikipedia (an online encyclopedia) it’s a pseudocereal rather than a true cereal or grain because it ain’t a member of a true grass family.
Ok, so Wikipedia certainly didn’t use ‘ain’t’, but you sure could win “Are You Smarter Than A Fifth Grader” with that tidbit of knowledge. No worries, you can thank me later.
It’s incredibly healthy – a good source of protein, amino acids, and calcium. So what better way to prepare it than slather it with wing sauce and cheese?!
Are you with me? I found this recipe in the Gooseberry Patch cookbook I received, “101 Cozy Casseroles,” and I’ve dog-eared many a pages.
In fact, they gave me a copy to give to a reader as well!
This particular recipe sured cleared the sinuses of all in the Burkhart household, and I may or may not have witnessed a bead of sweat fall from my husband’s forehead while eating. But we love our spicy food.
Now if spice ain’t your thang, lil chicken wing, just add less wing sauce than the recipe calls for. Or, substitute with marinara or tomato sauce.
As a wing connoisseur, I firmly stand behind Frank’s brand wing sauce. Just make sure you pick up the buffalo wing sauce, and not the bottle of hot sauce as I almost did. Then we REALLY would have seen some sweat on the forehead.
One more tip: I baked my chicken breasts in the oven prior to throwing the casserole together, but you certainly could cook them in the crock pot during the day, which makes for easy shredding, or, place oven baked boneless chicken breasts in a stand mixer with the paddle attachment and let the mixer shred it for you.
Now y’all get yourself to HEB and pick up some Frank’s, you’ll need to make this recipe before the temperature starts rising!
To enter the giveaway: (giveaway closed)
Each entry needs to be entered as a separate comment.
1. Leave a comment telling me your favorite casserole dish.
2. Like my Facebook page.
3. Like Gooseberry Patch on Facebook!
4. If you feel up to it, give me a quick vote HERE, so that I may travel the world and write about it. *smiles*
The winner is SANDY, comment #2, I have emailed you!
~ Peace, Love, and Wings Y’all!
Buffalo Chicken Quinoa
Yield: serves 8
Cook Time: 45 minutes
from Gooseberry Patch, and Trish McGregor of Prospect, VA
1 cup quinoa, uncooked
3 cups cheddar cheese, shredded
1 cup buffalo wing sauce
1 cup sour cream
1/4 cup butter, softened
1/4 cup milk
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 teaspoon dried basil
3 boneless chicken breasts, cooked and shredded or cubed
Cook the quinoa according to the directions and set aside.
In a large bowl, combine 2 cups of cheese with 1/2 cup wing sauce, and all ingredients except for the chicken and quinoa. Mix well, then fold in the cooked quinoa. Spread the mixture into a 9x13 baking pan and top with chicken. Drizzle with remaining wing sauce and cheese. Bake, covered, at 350 degrees for 45 minutes, until bubbly.