mel's buffalo chicken quinoa bites

When I cook I usually never ever use a recipe.  I cook like my grandma and just throw everything together and just "eye-ball" it.  I've told so many people about this recipe so I decided to make them tonight and write down exact measurements (well, close anyway!) so that everyone can have the true recipe!

When I first began to be gluten-free I visited my friend Carly and she had made these earlier in the week.  I asked her if they were GF and she said yeah so I tried one and fell in love!  I didn't have the recipe so, being the analyst that I am, I decided to make my own.

Here is the recipe: [let me know if you make them and if you like them too!]

Mel's Buffalo Chicken Quinoa Bites

What you will need:

• 1 Rotisserie Chicken (or cooked 2 chicken breasts)
• 1 cup Quinoa [I used Arrowhead]
• 1 cup sharp cheddar cheese [I use Sargento Shredded Sharp Cheddar Cheese]
• 1/2 large onion 
• 2 eggs
• 1/4 cup Frank's Hot Sauce [use less to make it less spicy!]
• 2 TBSP Ranch Dressing [I use Ken's]
• 1 TBSP Honey Mustard [I use Koops Honey Mustard]

What you do:

• Put 1 3/4 cup to 2 cups of water to boil on the stove
• While the water is heating up clean off the quinoa in the sink by running water through it in a strainer
• Once the water runs through clear and all are washed [you can buy pre-washed too] add that to the water even if it hasn't boiled yet
• Set your timer for 15 min
• Preheat the oven to 350*
• While that is cooking, pull apart the chicken so it's "stringy"
• Place that in a bowl and chop up the onion
• Add in the onion, cheese, and eggs, and by this time your quinoa should be about done
• Add the quinoa to the bowl and mix all together
• Add the hot sauce, ranch, and honey mustard and mix everything together
• Put the mixture into a muffin tin [spray if needed beforehand with olive oil, I usually don't]
• Bake at 350* for 20 min
• Enjoy!