Ingredients:

• 1 1/2 cups cooked quinoa
• 1/2 cup gluten- free breadcrumbs
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 large eggs
• 2 pounds chicken tenders or chicken breasts cut into strips
• Olive oil, for cooking

Directions:

• Pour the quinoa onto a towel and blot to remove any excess moisture.
• Combine quinoa, breadcrumbs, salt, garlic powder and paprika in a shallow bowl.
• Whisk the eggs together in another shallow bowl.
• Dip the chicken into the egg, and then into the quinoa mixture, pressing evenly to coat.
• Add a thin coat of olive oil to large skillet over medium-high heat.
• Add chicken in batches and cook until quinoa is golden and chicken is cooked through, 4 to 5 minutes on each side.

4 servings