1 cup cooked quinoa
1 cup shredded chicken
1/4 cup goat cheese
1/4 cup sharp cheddar
1/4 cup buffalo sauce
1/4 cup Panko
1 large egg, beaten
2 tablespoons whole wheat flour
Kosher salt and freshly ground black pepper, to taste
For the dipping sauce
1 cup Greek yogurt
1/4 cup blue cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
Kosher salt and freshly ground black pepper, to taste

In a small bowl, combine Greek yogurt, blue cheese, garlic powder, dill, parsley, salt and pepper, to taste; set aside in the refrigerator. Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray. In a large bowl, combine quinoa, chicken, goat cheese, sharp cheddar, buffalo sauce, Panko, egg, flour, salt and pepper, to taste. Using a small cookie scoop, scoop the mixture evenly into the muffin tray, about 1 1/2 tablespoons for each. Place into oven and bake for 18-20 minutes, or until golden and set. Serve immediately with dipping sauce.

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