Quinoa-Crusted Chicken Nuggets
These crispy nuggets are worth nibbling—and a great way to use leftover quinoa. Kick the sauce up a notch with a dash of Sriracha, if you like. Garlic powder is great here, as it evenly distributes garlic flavor without having to worry about any mincing or the garlic burning in the oven. It's also important to chill the quinoa, so it adheres to the chicken. Rice flour keeps these nuggets gluten-free, but you can use whole-wheat or all-purpose instead.
Recipe by Cooking Light September 2016
Gallery
Credit:
Jennifer Causey; Styling: Heather Chadduck Hillegas
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
303 calories; fat 9.1g; saturated fat 1.7g; mono fat 3.3g; poly fat 1.7g; protein 26g; carbohydrates 27g; fiber 2g; cholesterol 105mg; iron 2mg; sodium 431mg; calcium 82mg; sugars 4g; added sugar 3g.