Buffalo chickpea quinoa bowls

Instructions

1. 01

   Cook 1 1/2 cups quinoa according to package directions. Keep warm, fluffing or separating it before serving. Combine 1/3 cup cayenne pepper sauce, 1 tablespoon melted butter, 1/2 cup plain Greek yogurt into a smooth dressing or glaze.

2. 02

   Pat 2 cans (15 ounces each) chickpeas, drained and dried thoroughly dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high and cook the main ingredient until the chickpeas are crisp and hot; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 4 celery stalks, thinly sliced. Cook until browned or crisp-tender, 4 to 6 minutes, then season with the remaining salt and pepper.

4. 04

   Build four bowls with the prepared base, cooked vegetables, and main ingredient. Add 3 carrots, shaved into ribbons fresh at serving. Spoon over the sauce and finish Buffalo chickpea quinoa bowls with 1/3 cup crumbled blue cheese.