I like our new apartment. I really do. It’s near work, tons of restaurants, great grocery stores, incredible amounts of shopping, my family, friends… There is a park is walking distance. We’re practically on the water. But there is just one tiny thing I can’t adjust to.
The damn gas stove. I’m sure I’m part of the minority, but I absolutely hate cooking on a gas stove. I feel like I have no control over the amount of heat, plus I’m incredibly paranoid to cook with any type of oil in case it were to splash over and hit the flame. Maybe I just have an odd stove, but even with the heat as low as it can possibly go, I can’t keep something on the burner for more than 5 minutes before it boiling. There is also no slow-boil or rolling-boil on this stove. You’re either full on boiling or there’s nada going on in your pot.
So while I was cooking the quinoa for this recipe, I was really diligent to watch the stove the entire time because I knew I needed to reduce the heat after the quinoa boiled for a few minutes. No lie, I checked the quinoa and it was just barely beginning to boil. Just a few tiny little bubbles in the center of the pot. I turned around and pulled a spoon out of the drawer and that fast…
HISS! SPLAT! HISS. SIZZLE.
Quinoa all down the sides of the pot, over the stove and into the flame. Son of a… Do you have any idea how difficult it is to clean up all of those itty-bitty tiny little quinoa bits from a hot stove and from down the side of a pot? I have a feeling I’m going to find little bits of quinoa all over my kitchen until we move out of this place. To make matters worse, my seal-able bag of quinoa was actually a liar and didn’t come with a seal, resulting in more of it spilling over the kitchen when I hastily grabbed the bag. I have a bone to pick with you Target and my seal-less bag of seal-able quinoa!
To be honest with you, at this point I didn’t even want to make this recipe anymore. I was completely content with just making a bag of popcorn and calling it a night. But I thought of you, my lovely readers and decided I’d forge on so I could provide you with new recipes. See how much I love ya!?Print
Quinoa-Panko Crusted Chicken Tenders
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 1x
- Category: Chicken, Entree
- Method: Oven
- 1 package chicken tenders
- 2 eggs
- 1/2 cup quinoa, cooked and cooled slightly
- 1/2 cup Panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/4 tsp. cayenne
- salt and pepper
1. Preheat the oven to 425. Line a baking sheet with foil and place a wire cooling rack on top. Spray with rack with non-stick cooking spray.
2. In a shallow dish, whisk together the eggs with a little bit of water. In another shallow dish, combine the quinoa, bread crumbs, cheese, garlic, paprika, cayenne, salt and pepper.
3. Dip each chicken tender into the eggs and then into the quinoa-panko mixture. Coat on both sides and then place on the prepared wire rack. Repeat with remaining chicken tenders.
4. Bake for 15-20 minutes or until chicken is cooked through. Serve with your desired dipping sauce.
Adapted from: The Eat-Clean Diet
Keywords: chicken, panko, quinoa,
Quinoa and Panko go really nicely together in this recipe. The quinoa gives a slightly nutty flavor to the chicken and provides it with some extra crunch that Panko can’t seem to accomplish on its on unless directly fried. Despite all of the mishaps in the preparation of this meal, we both enjoyed it enough that I’m willing to risk a kitchen full of quinoa pieces to make it again!