Buffalo Chicken Quinoa (Instant Pot directions)
small to medium onions
156 ml tomato paste
Franks Red Hot Sauce
15 oz can navy beans, drained and rinsed (or 1.5 cups cooked)
Chicken Better Than Bouillon
shredded mozzarella or blue cheese crumbles
Add the ground poultry and diced onions to the Instant Pot.
Select 'saute' and cook, stirring frequently, until the poultry is no longer pink.
Add the garlic, thyme, and white pepper and saute for another minute.
Add the carrot, tomato paste, Franks Red Hot sauce, navy beans, quinoa, water, and bouillon.
Select 'manual' and then set to 4 minutes.
Once it is completed, allow for a 10 minute natural release.
Spoon into bowls and top with mozzarella cheese.
Eat alongside fresh celery sticks!
Jessica Penner, RD
Recipe Developed by Jessica Penner, Registered Dietitian
Published on: www.smartnutrition.ca