SPICY QUINOA-CRUSTED CHICKEN FINGERS
Since this recipe uses cooked, cooled quinoa, it would also be a great use for leftover quinoa. You will need about 1 1/2 cups of cooked quinoa for this recipe.
Provided by Jeanine Friesen
Categories Main Dishes
Time 40m
Number Of Ingredients 19
Steps:
- In a small saucepan, bring the water and quinoa to a boil over high heat. Reduce heat to low, cover, and let simmer for 20 minutes. Fluff with a fork, and transfer to a bowl to refrigerate until chilled. Once cooled, add the chili powder, cayenne pepper, cumin, 1/2 teaspoon salt, and pepper. Set aside.
- Preheat the oven to 400 degrees F, and line a baking sheet that has sides with parchment paper.
- In a resealable bag, combine the rice flour, cornstarch, and 1 teaspoon salt. Seal the bag and shake it until evenly mixed. Open the bag and roll down the sides so that you can easily access the flour mixture. Set aside.
- In a bowl, whisk together the eggs and lime juice.
- Line up the strips of chicken, flour/cornstarch mixture, egg mixture, and quinoa mixture, beside your prepared baking pan.
- Working one at a time, coat the chicken strips in the flour mixture, then dip into the egg mixture. Using other hand (keeping one hand for dry ingredients and the other for wet), coat the chicken with the egg mixture, and then coat with the quinoa mixture.
- Place on prepared baking sheet. Repeat until all of the chicken strips have been coated.
- Bake in preheated oven for 20-25 minutes, or until the chicken is done. Serve hot with the Creamy Avocado Dipping Sauce.
- While the Spicy Quinoa-Crusted Chicken Fingers are baking, place all of the ingredients for the dipping sauce into a food processor.
- Process until the mixture is smooth, scraping down the sides if necessary.
CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS
Provided by Catherine McCord
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Pour the quinoa onto a towel and blot to remove any excess moisture.
- Combine quinoa, breadcrumbs, salt, garlic powder and paprika in a shallow bowl. Whisk the eggs together in another shallow bowl. Dip the chicken into the egg, and then into the quinoa mixture, pressing evenly to coat.
- Add a thin coat of olive oil to large skillet over medium-high heat. Add chicken in batches and cook until quinoa is golden and chicken is cooked through, 4 to 5 minutes on each side. Serve with lemon yogurt dipping sauce and roasted cauliflower on the side.
- Combine the yogurt, lemon juice, parsley, mustard, garlic powder and salt in a bowl and mix well.
- Preheat the oven to 425 degrees F.
- Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt. Bake until golden, 35 to 40 minutes.
SPICY CAJUN CHICKEN QUINOA
Protein-packed quinoa makes this midweek meal a superhealthy option
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside.
- Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins. Drain and place into a large bowl with the chicken, toss together.
- While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.
Nutrition Facts : Calories 386 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium
SPICY QUINOA
Spice up your meal time with this low-carb healthy grain
Provided by Emma Lewis
Categories Buffet, Lunch, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Cook the quinoa according to pack instructions, adding the vegetable stock cube to the cooking water. Leave to cool, then break up any clumps with a fork. Mix through remaining ingredients and serve.
Nutrition Facts : Calories 221 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.16 milligram of sodium
QUINOA CRUSTED CHICKEN FINGERS
Chicken fingers are popular for kids but grown-ups will love this version adapted from The Skinny Chef, with added nutrition from the quinoa. For preparing the quinoa, see Recipe#16399 and Recipe#415970.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spread out the quinoa on a piece of wax paper or aluminum foil. Sprinkle the breadcrumbs over the quinoa. With your fingertips, squeeze the quinoa and breadcrumbs together until the moisture of the quinoa is absorbed.
- Sprinkle the chicken with salt, garlic powder, pepper and paprika.
- Place the egg whites in a shallow bowl. Dip the chicken in the egg and then into the quinoa mixture.
- Warm the oil in a large skillet over high heat. When the oil is hot, add the chicken and reduce the heat to medium. Cook each side 5 minutes or until the crust begins to brown and the chicken is no longer translucent (turn once).
- Transfer fingers to a plate and serve immediately.
Nutrition Facts : Calories 651.1, Fat 18, SaturatedFat 2.9, Cholesterol 145.3, Sodium 878.4, Carbohydrate 57.1, Fiber 6.8, Sugar 0.3, Protein 62.5
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