Adapted from Sodiumgirl.com

This recipe is your basic chicken nuggets, but a little fancier, healthier, and gluten free, made with quinoa.

Quinoa Crusted Chicken Nuggets

Ingredients
  

  • 3/4 cup Quinoa cooked
  • 1/4 cup Mustard no-salt-added
  • 2 Tbsp Tomato puree no-salt-added
  • 1/2 tsp Black pepper freshly ground
  • 1/4 tsp Garlic powder no-salt-added
  • 1/4 tsp Dried dill thyme, or oregano
  • Pinch Red chili pepper flakes
  • 4 Skinless boneless chicken thighs or breasts
  • Olive oil cooking spray

Instructions
 

  • Place the quinoa on a baking tray and broil on high for 4 minutes.
  • Cut chicken into bite-sized pieces. Mix together all other ingredients, except lemon and fresh herbs, in a medium sized bowl.
  • Once the quinoa is done, remove from oven and set oven to 400F.
  • Place quinoa in a medium sized bowl. Dip the chicken pieces into the spice mixture first, making sure to coat all sides. Then place chicken into quinoa, covering all sides.
  • Once all the chicken is quinoa-ed, spray a baking sheet with cooking spray and spread chicken out on sheet. Stick it in the preheated oven for 10 minutes and you’re done!

Notes

  • Getting the right amount of cooked quinoa can be a little tricky, but I found that with 6 chicken tenderloins I needed a ½ cup of uncooked quinoa. 
  • While this recipe is egg-free, I also made a version with an egg in place of the mustard, tomato paste mixture. I kept the spices the same for both.
  • The breading process was really easy, but wearing an apron might be a good idea. The dipping mixtures (both egg and egg-free) will get all over your hands, so just make sure not to accidentally scratch your nose or wipe your hands on your shirt. 
  • I tried using both parchment paper and aluminum foil. The toasted quinoa stuck some to the aluminum foil but after spraying it with a little cooking spray it worked perfectly.
  • While you can definitely eat these as leftovers the next day, beware the quinoa will fall off a little in the microwave.

Notes from my family:

These were definitely a hit with my family.  The only thing to be careful of is the mustard.  Neither my dad nor my brother like mustard, and while the mustard in the egg-free version did not bother my dad, my brother admitted that he found the flavor a little too much.  Of course he wouldn’t turn down a chicken nugget, but he preferred the egg version.

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