Best Spicy Quinoa Crusted Chicken Recipes

SPICY QUINOA-CRUSTED CHICKEN FINGERS

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

Steps:

• Place the quinoa on a clean kitchen towel and blot to remove any excess moisture. Transfer the quinoa to a shallow bowl. Add the breadcrumbs, salt, garlic powder and paprika. Stir to combine well.
• In another shallow bowl, beat the eggs.
• Dip the chicken into the egg and then into the quinoa mixture, pressing evenly to coat.
• Heat a large skillet over medium-high heat. Add a thin coat of oil and working in batches, if necessary, cook the chicken tenders in a single layer until the quinoa is golden and the chicken is cooked through, 4 to 5 minutes on each side. Remove to a plate and serve with ketchup and mustard.

CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS

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.

QUINOA CHICKEN

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
• Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.