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Buffalo Chicken Fried Quiona

A healthified mash up of two favorite dishes: buffalo wings and fried rice. It's a delicious, quick, and healthy week night meal.

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Dani


Ranch chicken

  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon onion flakes
  • 1 teaspoon dried parsley
  • ½ teaspoon pepper
  • 1 pound chicken tenders
  • 1 teaspoon olive oil


  • 1 cup quinoa cooked according to package instructions
  • 2-3 tablespoons oil of choice
  • ½ cup diced celery
  • ½ cup diced carrots
  • 1 teaspoon garlic 2-3 cloves
  • 2 eggs beaten
  • 1/3 cup buffalo sauce
  • ¼ cup ranch I used Boathouse yogurt ranch
  • ¼ cup scallions


  1. In a small bowl, mix together the seasonings for the chicken. Coat the chicken with a drizzle of olive oil and the ranch mixture so each piece is well coated.

  2. In a large skillet or wok, heat a tablespoon oil of choice over medium heat. Add each piece of chicken and cook for 4 minutes a side (or until thoroughly cooked through). Remove chicken from pan and clean pan to remove excess chicken pieces. Allow chicken to rest for about 10 minutes, then cut into pieces. 

  3. Heat another tablespoon oil in the pan over medium heat.
  4. Add in diced carrots and celery and cook for 4-5 minutes or until they start to soften but remain crisp. Add in garlic and cook until fragrant.
  5. Move the veggies to the side. Pour the beaten eggs to the side of the pan without the veggies, and cook moving constantly with a spatula to scramble the eggs (may need to add more oil to make sure eggs do not stick). Mix together the scrambled eggs and cooked carrots and celery.

  6. Next, add in cooked quinoa, cooked chicken, and buffalo sauce and mix until all the ingredients are well-incorporated.

  7. Divide among bowls and top with desired amount of yogurt ranch dressing and scallions.