Ingredients
½ cup quinoa
(85g)
1 cup stock
(250ml)
500g chicken tenderloins
3 tbsp flour
1 tsp onion powder
1 large egg
lightly beaten
Equipment
- 1 oven
- 1 large oven tray
- 1 baking paper
- 1 medium saucepan
- 1 fork
- 1 bag
Instructions
- Heat oven to 170°C (190°C fan-forced) and line a large oven tray with baking paper.
- Place quinoa and stock into a medium saucepan and bring to the boil.
- Reduce heat to a simmer, cover and cook for 15 minutes until quinoa is cooked.
- Allow to sit for 5 minutes before fluffing up with a fork and allowing to cool.
- Cut chicken into 2cm cubes.
- Combine flour and onion powder together in a bag, add popcorn chicken and shake to cover.
- Add popcorn chicken to beaten egg to cover then transfer to quinoa.
- Roll popcorn chicken in quinoa and place on prepared baking tray.
- Bake for 15 minutes until chicken is cooked and quinoa crust is crispy.
Notes
Tip
Quinoa is a nutritional powerhouse, high in protein, iron, fibre, vitamins B6 and B12 and minerals such as manganese, tryptophan and magnesium. It’s also a phytonutrient-rich antioxidant and anti-inflammatory.
Variation
If you don’t have any quinoa, just replace it with dried breadcrumbs.
