Quinoa And Popcorn Chicken:
INGREDIENTS
1/2 cup quinoa
1 cup stock – follow my homemade stock recipe in Eat Clean, Live Lean page 29
500g chicken tenderloins
3 tablespoons wholewheat flour
1 teaspoon onion powder
1 large egg, lightly beaten
METHOD
1 Heat oven to 180°C and line a tray with baking paper.
2 Place quinoa and stock into a rice cooker and cook as per manufacturer’s instructions.
3 Allow to sit for 5 minutes before fluffing up with a fork and set aside to cool.
4 Cut chicken into 2cm cubes.
5 Combine flour and onion powder together in a bag, add chicken and shake to cover.
6 Add chicken to beaten egg to cover then transfer to quinoa.
7 Roll chicken in quinoa and place on prepared baking tray.
8 Bake for 15 minutes until chicken is cooked and quinoa crust is crispy.
The Carousel thanks Sophie Guidolin for this recipe from her book My Kids Eat.
