Quinoa and Chicken Nuggets
If you have not yet cooked with quinoa now is the time to start. This ‘super food’ is very high in vitamins and a superior source of fiber, iron and calcium, the key components for a healthy child’s nutrition. Not that your little angel will care about any of that, they’ll just know they taste nom nom nom.
Makes 24 nuggets
1/2 cup water
1/4 cup quinoa
500g organic chicken mince
1/2 cup breadcrumbs
1 tsp fresh parsley, finely chopped
1/2 tsp fresh thyme
1/2 cup finely grated cheese
1/2 cup cooked broccoli
3 tbs butter, melted (optional)
1/ Preheat the oven to 200oC and line a tray with baking paper.
2/ In a small saucepan bring water and quinoa to a boil. Reduce to a simmer, cover and cook for 10 minutes. Turn off the heat but leave the saucepan on the hot plate for another 5 – 10 minutes. Remove the lid, fluff with a fork, and set aside to cool.
3/ In a medium bowl, combine the minced chicken, quinoa, and broccoli. Mix to combine. In a separate bowl combine the breadcrumbs, cheese and herbs.
4/ Using your hands, create tablespoon-sized balls (1 cm thick) and dip in the breadcrumbs. Place the balls on the baking tray and gently squash to flatten into a nugget shape. Brush with butter (if using).
5/ Bake for 10 – 15 minutes, then turn each nugget and bake for a further 10 minutes, or until chicken is cooked through and nuggets are brown.
Note: If your packet of quinoa has different cooking directions it would be better to cook according to those, as there are many variations.