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.