Buffalo Chicken and Quinoa Salad with Blue Cheese Dressing

So I'm finding this round of blogging slightly more tricky. Yes, yes, I understand this is only my third entry in this house but I am suffering some quite obvious problems. Firstly, since my last internet home I have actually moved physical home. I am now officially a city dweller. The city part is irrelevant to my problems, the new flat is key. The lights are really yellow and being winter I'm not really seeing much natural light so my pictures aren't doing well. 

This would be workable if it weren't for the other issue.

In addition to this, our house was broken into recently and my lovely camera was stolen. The insurance company kindly replaced it. Unfortunately, not so kindly, they disagreed with the cost of the camera and as such I have a nice wee digital camera which won't take close up pictures and will only allow me to stand a foot away and use the zoom. Frustrating. 

However, that being said I have tried my best for you lovely souls. Today I bring you a very weird kitchen creation which is the result of too much Pinterest and bad advice (though possibly correct) on what is involved in 'buffalo'-ing something. 

There are two things I have noted recently:

1. Quinoa seems to be queen bee of the health food pulses; and
2. Everthing seems to be better if your chicken is buffaloed.

I'm not sure that either of these are true but it seems to be the internet consensus. Personally I would have preferred wild rice in this recipe as I think the nutty flavour of the quinoa adds too much to the taste. 

That being said the chicken was amazing!

So lets eat: 

This was inspired from the recipe half baked harvest with a few tweeks to make it more me. 

How to make: 

• As I did this in a wok everything cooks quite fast so I would advise preparing all your ingredients first. Chop up two chicken breasts into bite size piece, very thinly slice a quarter of a white cabbage, dice a stick of celery, and thinly slice a large carrot. 

• Heat a tbsp Oil in the wok with 2-3 tbsp of Hot Sauce. 

• Throw the Chicken into the wok and cook for 4-5 minutes until it's well coated in the hot sauce and mostly cooked. 

• while the Chicken is cooking make your blue cheese dressing for the topping. You can buy blue cheese dressing but you can make a very easy version by munching together the following: 1 tbsp of sour cream, two large slices of strong blue cheese (I use stilton) and 0.5 - 1 tbsp of mayonnaise. 

• Add the veg and cook until the cabbage is soft. 

• Throw in a pack of pre-cooked quinoa (I used a mix of white and red) and cook through till hot. 

• Serve with additional hot sauce to taste. 

Enjoy and remember if your not a fan of quinoa I recommend this with wild rice instead.