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.
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Ingredients
Spicy Quinoa-Crusted Chicken Fingers
  • 600 grams (1.3 lbs) boneless, skinless chicken breast, cut into 1" strips
  • 1 cup water
  • 1/2 cup quinoa
  • 1 tablespoon chili powder
  • 1/4 - 1/2 teaspoon cayenne pepper (for a little heat, stick to the 1/4 teaspoon)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup white rice flour
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 2 large eggs, beaten
  • 1 tablespoon lime juice
Creamy Avocado Dipping Sauce
  • 2 small avocados, peeled and pitted
  • 1/4 cup loosely packed cilantro leaves (no stems)
  • 1 tablespoon lime juice
  • 1 clove garlic, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
Instructions
Spicy Quinoa-Crusted Chicken Fingers
  1. 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.
  2. Preheat the oven to 400 degrees F, and line a baking sheet that has sides with parchment paper.
  3. 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.
  4. In a bowl, whisk together the eggs and lime juice.
  5. Line up the strips of chicken, flour/cornstarch mixture, egg mixture, and quinoa mixture, beside your prepared baking pan.
  6. 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.
  7. Place on prepared baking sheet. Repeat until all of the chicken strips have been coated.
  8. Bake in preheated oven for 20-25 minutes, or until the chicken is done. Serve hot with the Creamy Avocado Dipping Sauce.
Creamy Avocado Dipping Sauce
  1. While the Spicy Quinoa-Crusted Chicken Fingers are baking, place all of the ingredients for the dipping sauce into a food processor.
  2. Process until the mixture is smooth, scraping down the sides if necessary.
Notes
Leftover Spicy Quinoa-Crusted Chicken Fingers would be perfect on a salad or wrap as well. Plan ahead, and prepare enough for lunch the next day!
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2014/01/spicy-quinoa-crusted-chicken-fingers.html