Quinoa Chicken Nuggets

Ingredients

• 70 gquinoa
• 20 mlextra virgin olive oil
• 140 mlwater
• 3chicken breasts, cut into cubes
• 1 tsp; pepper to tastesalt and pepper
• 100 gplain flour
• 1 egg + 1 tspegg and water
• the quantity prepared abovecooked quinoa
• 500 mlvegetable or rapeseed oil, for frying

Instructions

1. 1

   Rinse the quinoa

   Rinse the quinoa thoroughly, changing the water until it runs clear, to remove its naturally bitter-tasting coating. Drain off the excess water.

2. 2

   Toast the quinoa

   Warm the olive oil in a saucepan over a medium heat, add the drained quinoa and toast it for 1 minute.

3. 3

   Cook the quinoa

   Add the water and bring it to the boil. Cover the pan, reduce the heat to its lowest setting and cook without stirring for 15–20 minutes, until the water has evaporated.

4. 4

   Cool the quinoa

   Take the pan off the heat and leave the quinoa to cool.

5. 5

   Season the chicken

   Season the chicken cubes with the salt and pepper.

6. 6

   Coat the nuggets

   Dip each piece first in the flour, shaking off the excess, then in the egg mixed with 1 tsp water, letting the excess drip away. Finish by coating it in the cooked quinoa.

7. 7

   Chill the coating

   Put the coated chicken in the freezer for 15 minutes, or refrigerate it for at least 30 minutes and no more than 8 hours. Chilling helps the coating set before frying.

8. 8

   Fry the nuggets

   Heat the frying oil over a medium heat and fry the nuggets. The source gives no exact frying time; use the oil-bubbling cue shown in its video.

9. 9

   Drain and serve

   Lift the nuggets out onto kitchen paper to drain, then serve hot with a purée or sauce of your choice.

What are quinoa chicken nuggets?

Chicken nuggets are bite-sized pieces of chicken coated and fried until crisp. This version uses cooked quinoa instead of a conventional crumb coating, adding a distinct, slightly nutty texture.

Quinoa has a long history of cultivation in the Andes. Here, rinsing and simmering it first helps prepare the grains to cling to the egg-coated chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 53g protein, 51g carbs, 27g fat.

The chicken and egg provide most of the protein, while quinoa and flour contribute much of the carbohydrate. Olive oil and oil absorbed during frying account for much of the fat; the precise amount depends on the chicken size and frying. Pair a serving with vegetables or salad for a more balanced plate.

Preparing the quinoa

Rinsing: wash the grains until the water runs clear to remove the bitter-tasting surface coating. Drain them well so excess water does not affect the toasting step.

Simmering: toast the drained quinoa briefly in olive oil, then cover it with water and cook without stirring for 15–20 minutes. Cool it before coating the chicken.

Building the coating

Flour: use a light first layer and shake off any excess so the egg can coat the chicken evenly.

Egg: mix the egg with 1 tsp water, then allow extra mixture to drip away. This gives the quinoa a surface to adhere to without making the coating soggy.

Quinoa: press the cooked grains gently onto the chicken so the pieces are covered. Handle the coated nuggets carefully before chilling.

Why chilling helps

The recipe calls for 15 minutes in the freezer or at least 30 minutes in the fridge, up to 8 hours. This gives the egg and quinoa coating time to firm up, making it less prone to slipping off in the oil.

Arrange the pieces so they are not pressed tightly together. If refrigerating, keep them covered and fry them within the stated time.

Frying and doneness

The method specifies medium heat but does not give a precise oil temperature or frying time. Fry in batches if needed, keeping the pieces from crowding the pan.

Look for a crisp, golden coating and check that the chicken is thoroughly cooked in the centre. A food thermometer is the clearest way to confirm poultry is safely cooked; avoid judging doneness by colour alone.

What to serve alongside

A vegetable purée makes a soft contrast to the crisp coating, while a dipping sauce gives the nuggets a tangy or savoury finish. A simple salad or steamed vegetables can round out the plate.

Serve the nuggets soon after frying for the best contrast between the crust and the chicken.

Recipe notes & tips

• Rinse the quinoa until the water runs clear and drain it thoroughly before toasting.
• Let the cooked quinoa cool before using it to coat the chicken.
• Shake off extra flour and let excess egg drip away at each coating stage.
• Chill the coated nuggets for the stated time to help the crust stay in place.
• Fry in batches so the pieces have room in the pan.
• Drain the fried nuggets on kitchen paper and serve them while hot.

Variations

• Add paprika: season the chicken with a little paprika alongside the salt and pepper.
• Try a herb dip: serve the nuggets with a yoghurt and herb sauce.
• Use a purée: pair them with a vegetable purée as suggested in the method.
• Change the frying oil: use either vegetable oil or rapeseed oil, as listed.
• Add a salad: serve with a crisp side salad for freshness.

Common mistakes to avoid

• Skipping the rinse: unwashed quinoa can taste bitter; rinse it until the water runs clear.
• Stirring while simmering: the method calls for cooking undisturbed; keep the lid on and leave it for 15–20 minutes.
• Coating warm quinoa: it can make the egg layer harder to manage; cool it before breading.
• Leaving excess flour or egg: thick patches can disrupt the coating; shake or drip off the extra at each stage.
• Frying crowded nuggets: they are harder to fry evenly; cook them in batches if necessary.
• Guessing the chicken is done: check the thickest piece in the centre, ideally with a food thermometer.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in an oven until piping hot throughout; the coating may soften in the fridge. Avoid leaving cooked chicken at room temperature for extended periods.

Frequently asked questions