Step 1

Pour the quinoa onto a towel and blot to remove any excess moisture. Place in a shallow bowl.

Step 2

Add the breadcrumbs, salt, garlic powder, and paprika to the quinoa. Stir to combine well.

Step 3

In a separate shallow bowl, whisk the eggs.

Step 4

4. Dip the chicken into the egg and then into the quinoa mixture pressing evenly to coat.*

Step 5

Heat a large skillet over medium high heat, add a thin coat of oil and pan sear the chicken for 4-5 minutes on each side or until quinoa is golden.

Step 6

* To freeze the chicken fingers before cooking, place coated chicken fingers on parchment lined baking sheet and freeze for 1-2 hours. Place in labeled zipper bags and freeze until to 4 months. When ready to cook place a few fingers in the refrigerator for 4-12 hours to defrost and then cook as directed in step 5.