Ingredients
For the quinoa
- 70 g quinoa
- 20 ml extra virgin olive oil
- 140 ml water
For the quinoa chicken nuggets
- 3 chicken breasts, cut in cubes
- 1 tsp salt and pepper to taste
- 100 g all purpose flour
- 1 egg + 1 tsp water
- quinua form above
- 500 ml vegetable or canola oil for frying
Instructions
For the quinoa
- Wash throughly the quinoa until the water comes out clean to remove the saponins that give a bitter aftertaste and are also toxic in large amounts. Let the excess water drip.
- Put the olive oil and quinua in a pot on medium heat and seal for a minute.
- Add the water and wait for it to brake into a boil. When this happens, put a lid on it and lower the heat to a minimum. Let it cook until it's completely dry without stirring it (15-20min).
- Let it cool down.
For the quinoa chicken nuggets
- Season the chicken cubes with salt and pepper.
- Bread them by going first through flour (remove the excess), then the egg (let the excess drip), and finally the quinoa.
- Take them to the freezer for 15min or to the fridge for at least 30min or a maximum of 8 hours. This makes the egg harden and makes it less likely that the breading comes off during frying.
- Fry in the oil at medium heat. You can see the amount of bubbles that we're looking for in the oil on the video lines above.
- Put them on kitchen paper so the excess oil is removed and serve them hot with your favourite purée or sauce.
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