Quinoa Crusted Buffalo Strips with Greek Yogurt Blue Cheese
Prep time
Cook time
Total time
Recipe type: Appetizer
Quinoa Crusted Buffalo Strips
  • 1 cup quinoa
  • 1 cup buffalo wing sauce (I used Frank's), divided
  • 1½ lb boneless, skinless chicken tenders, cut into strips
  • ½ cup low-fat buttermilk
  • ½ cup Panko bread crumbs
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon kosher salt
  • celery sticks, optional
Greek Yogurt Blue Cheese
  • 6 oz 0% fat greek yogurt
  • ½ cup blue cheese crumbles
  • 1 tablespoon lemon juice
  • 1 teaspoon white vinegar
  • 1 clove garlic, finely minced
  • salt and pepper to taste
Greek Yogurt Blue Cheese
  1. In a medium bowl, combine blue cheese, yogurt, lemon juice, vinegar and garlic. Mix well and season with salt and pepper. Refrigerate until ready to use.
Quinoa Crusted Buffalo Strips
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment and set aside.
  2. In a medium sauce pan, combined quinoa with 1½ cups water and ½ cup buffalo sauce. Bring to a boil and reduce heat to a simmer until the quinoa is cooked and no liquid is left.
  3. Spread the quinoa on the prepared baking sheet and bake until toasted, golden brown and crispy. About 25 to 30 minutes, stirring the quinoa a few times in between.
  4. Remove the quinoa from the oven and let cool. Transfer all but ½ cup to a food processor and process until some of the quinoa breaks down to a powder, small crumbs are still left (about 2 minutes).
  5. Increase the oven temperature to 475 degrees F. Line baking sheet with aluminum foil (2 baking sheets if necessary) and spray with a non-stick cooking spray.
  6. Add the quinoa crumbs, reserved ½ cup quinoa and panko bread crumbs to a large plate. Season with salt and pepper and stir to combine.
  7. In a large bowl, combine buttermilk and ½ cup wing sauce.
  8. To assemble the wings, dip the chicken in the wing-buttermilk mixture, then dredge through the crumbs. Press gently to adhere the quinoa buffalo crumbs and place on the prepared baking sheet.
  9. Repeat until all chicken is coated.
  10. Bake for 10-12 minutes, then flip.
  11. Before flipping, spray the tops of the chicken strips with your non-cook spray. This will keep the quinoa from sticking to your pan instead of your chicken. I found it easiest to flip using a metal spatula.
  12. Bake another 10-12 minutes and removed from oven. Allow to cool for a few minutes (they will be super hot).
  13. Serve with greek yogurt blue cheese and celery sticks.
***You could make the chicken strips gluten free by using GF Panko bread crumbs
***Inspired by Half Baked Harvest
Recipe by a happy food dance at http://ahappyfooddance.com/quinoa-crusted-buffalo-strips-greek-yogurt-blue-cheese/