Chicken Strips a la Quinoa

By Betty C. from Florence Chapel Middle School, Reidville, South Carolina.


Traditional Chicken strips taken to the next level.  Crispy Quinoa coating gives these chicken strips a golden brown color and a great crunch right out of the oven.

Nutrition Facts

Serving size: 1

From Fat33.72%
From Saturated Fat8.40%
From Sugar0%


Ingredient 6 servings 50 servings
Chicken Breast (Boneless)6 Breast50 Breast
Quinoa Cooked1 QT2 Gal. & 1.25 Cups
Wheat Bread4 Slice33 1/3 Slice
Garlic Powder1 TBSP..5 Cup & 1 Tsp.
Onion Powder2 TBSP.1 Cup & .5 TBSP.
Paprika1 TSP.2 TBSP. & 2 3/8 TSP.
Ground Cumin1TSP.2 TBSP. & 2 3/8 TSP.
Vegetable Stock Low Sodium1 TBSP..5 Cup & 1 TSP.


Cook dry quinoa in 1 QT water with low sodium vegetable stock until the quinoa is done. The grains will be slightly translucent and the tail should be showing. Remove from heat and strain well, add the spices.

Spread the quinoa on sheet pans thinly and place into a 325 degree oven. Every 5 minutes stir with a spatula and continue to bake until completely dry. Remove from oven and allow to cool. Place dry quinoa and bread into a robot coup and pulse a few times to break down the quinoa to a medium grains. Do not over blend. Store in an airtight container for up to 7 days.

Wash and cut the boneless, skinless chicken breast into strips. Try to keep the chicken un uniform size.

Dredge the chicken in the quinoa/bread crumb mixture. Place on lines sheet pans.

CCP: Cook at 400 degrees to an internal temperature of 165 degrees for 15 seconds. (About 9-12 minutes) Portion 3 slices of the chicken breast on each serving dish.

CCP: Hold at 140 degrees or higher for hot service.