Bonus REcipes for Quinoa and Roasted Vegetable Bowl with Quick Peanut Sauce
Quinoa-Crusted Chicken Fingers and One-Pan Quinoa
You can serve these chicken fingers with one of the sauces below for dipping or just on their own. As is, they’re a quick, kid-friendly meal, and you can easily bulk them up by serving over salad greens or leftover roasted vegetables.
- 1 1/2 pound boneless skinless chicken breast
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 3/4 cup leftover cooked quinoa
- 1/3 cup grated parmesan
- 1/4 cup dry bread crumbs
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 2 to 3 tablespoons all purpose flour
- Cooking spray
- Marinara sauce or leftover peanut sauce, for dipping (optional)
Preheat oven to 450 degrees.
In a shallow bowl, beat the eggs with a few teaspoons water and a pinch of salt. In another shallow bowl, combine the quinoa, parmesan, breadcrumbs, Italian seasoning, and garlic powder, tossing with a fork.
Slice the chicken crosswise into “fingers” about 1 inch thick and season with salt and pepper. Toss the chicken in a large bowl with the flour, just coating it lightly. Dip the chicken pieces in the beaten egg, then roll and press in the quinoa mixture to completely coat.
Place chicken fingers on a baking sheet sprayed with nonstick spray (or lined with parchment paper). Bake until the chicken is cooked through and the coating is browned and crispy, about 12 minutes.
Serve with marinara or peanut sauce for dipping, if desired.
About 17 grams carbs per serving (1/4 of the chicken fingers plus 2 tablespoons sauce)
ONe-Pan Quinoa and Chicken Sausage Skillet with Baby Kale
There are so many precooked chicken sausages available now, in a variety of flavors. They’re generally low in carbs (though you should always read the label) and are lower in fat than pork sausages. Since they’re precooked, they only need to be reheated before serving, making them a great solution when you’ve only got a few minutes to get dinner on the table.