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Buffalo Chicken Quinoa Casserole

kept byhawk206

1 cup quinoa, picked and rinsed well
2 cups of water
¼ teaspoon fine grain salt
2 small chicken breasts (about 4 oz / 113 gr each)
1 vegetable bouillon (I used Rapunzel)
1 tablespoon chopped fresh parsley
1 celery stalk
1 onion finely chopped
3 tablespoons tomato paste
1 (8 oz / 225 gr) can tomato sauce
¼ teaspoon cayenne pepper
1 teaspoon sweet paprika
1 teaspoon garlic powder
6 to 8 tablespoons hot sauce (I used Frank’s Red Hot), adjust to taste
½ cup shredded mozzarella cheese
½ cup blue cheese crumbles



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