1½ cups water (or vegetable broth or chicken broth)
Remaining ingredients:
2 eggs, lightly beaten
1 cup broccoli florets, finely diced
4 green onions, finely diced
1 garlic clove, finely minced
1½ cups shredded cheddar cheese
Crushed red pepper (optional) to taste
Instructions
Poach chicken: Place chicken in sauce pan and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks. [Note: You may want to move shredded chicken to a cutting board to give a rough chop for smaller pieces in the bites.
Cook the quinoa: Meanwhile, combine quinoa and water and cook according to package instructions.
Make sauce: Whisk hot sauce, lemon juice, paprika, garlic powder and onion powder. Pour over warm, shredded chicken, stirring to combine.
Combine: In a large bowl, combine chicken, cooked quinoa, eggs, broccoli, onion, garlic and cheese.
Preheat oven to 350° F. Spray mini-muffin tins with cooking spray.
Put a heaping tablespoonful of quinoa mixture into prepared muffin cups. Bake for 15 to 20 minutes, or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/09/14/buffalo-chicken-quinoa-bites-recipe/