3 boneless skinless chicken breasts, cooked & shredded
¾ cup franks red hot sauce (original)
2 oz. cream cheese, softened
1 cup uncooked quinoa
2 cups of water
4 cups of chopped green leaf lettuce
1 cup cherry tomatoes, halved
2 avocados, sliced
⅓ cup sliced red onion
¼ cup diced fresh cilantro
optional: drizzle ranch dressing
To a medium sauce pan, add quinoa and water. Bring to a boil. Cover, reduce to simmer and cook for 15 minutes. Turn the heat off and let the quinoa sit there for 5 minutes. Then fluff the quinoa with a fork.
In the meantime, add shredded chicken, franks red hot sauce, and cream cheese to a medium bowl. Mix everything together and make sure all the chicken is coated with the sauce.
Assemble the bowls. Add ¾ cup of quinoa, ¾ cup of lettuce, ½ cup of the buffalo chicken mixture, cherry tomatoes, sliced avocado, sliced red onion, and fresh cilantro. (optional: drizzle ranch dressing on top)
Serve and devour!