Bring quinoa and broth to boil in small sauce pan over high heat. Reduce heat to low and simmer 15-20 mins.
Meanwhile, heat a medium size nonstick skillet over medium high heat. Add a tablespoon of olive oil and cook the chicken for about 5 minutes. Add 1/4 cup or so of the buffalo sauce and broccoli and cook until the chicken absorbs the sauce. Add the broccoli and cook 3-5 minutes or until the broccoli is tender. Remove from the heat.
In a large salad bowl, toss together the cooked quinoa, chicken, broccoli, shredded cabbage, and as much of the buffalo sauce as desired. Mix in Ranch dressing. Add the blue cheese and half of the green onions. Toss again and serve warm with extra blue cheese crumbles, the remaining green onions, and avocado.
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|Serving Size: 1 Serving (1002g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1176 (57%)|
|Amt Per Serving||% DV|
|Total Fat 130.7g||174 %|
|Saturated Fat 35.7g||179 %|
|Monounsaturated Fat 54.6g|
|Polyunsanturated Fat 27.5g|
|Cholesterol 530.8mg||163 %|
|Sodium 1339.6mg||46 %|
|Potassium 2431.2mg||64 %|
|Total Carbohydrate 70.9g||21 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 58.8g|
|Protein 150.4g||215 %|
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Calories per serving: 2080
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