Buffalo Chicken and Garlic Quinoa Bowls

Make the quinoa. Heat the oil over medium heat in a 2 quart or larger saucepan. Add the garlic and stir constantly until it just begins to brown. Add the quinoa and stir for another minute or two, to toast the quinoa, which adds flavor and keeps it from sticking together during cooking. Add the water or vegetable broth and a pinch of salt, increase heat to high, and bring to a boil. Reduce heat to maintain a simmer, and cook for about 15 minutes, until the quinoa has absorbed all the liquid and is soft enough to eat. Stir in the Parmesan cheese and salt and pepper to taste and set aside.

Make the chicken. Melt the butter in a large skillet over medium heat, then add the onion, celery, and red bell pepper. Cook until softened, stirring occasionally (5 to 10 minutes). Add the chicken and garlic and cook for another minute, until the garlic is fragrant. Pour in the hot sauce and stir, then increase the heat to bring to a simmer and cook for a couple minutes to reduce the sauce slightly. Remove from heat, taste, and season with salt and pepper if desired.

Build the bowls. To make them for travel, fill four 2-cup-capacity containers halfway with the quinoa. Follow with a layer of the chicken, split evenly amongst four servings, then sprinkle each bowl with 2 tablespoons of the cheese. Alternatively, serve at home in regular bowls. Serve fresh, warm, or refrigerate and enjoy cold on the run.

Quinoa layer slightly adapted from Creamy Parmesan-Garlic Quinoa by Iowa Girl Eats.