Catherine McCord's Crunchy Quinoa-Crusted Chicken Tenders | The Kitchen

Your kids won't even notice that these chicken tenders are actually coated in QUINOA! Subscribe ► http://foodtv.com/YouTube Get the recipe ▶ https://foodtv.com/33VUKo2 Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Crunchy Quinoa-Crusted Chicken Tenders RECIPE COURTESY OF CATHERINE MCCORD Level: Easy Total: 1 hr 40 min Active: 1 hr Yield: 4 servings Ingredients 1 1/2 cups cooked quinoa 1/2 cup breadcrumbs 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/4 teaspoon paprika 2 large eggs 2 pounds chicken tenders or chicken breasts cut into strips Olive oil, for cooking Lemon Yogurt Dipping Sauce, recipe follows Roasted Cauliflower, recipe follows Lemon Yogurt Dipping Sauce: 1 cup plain Greek yogurt Juice of 1 lemon 1 tablespoon chopped fresh parsley 1 tablespoon Dijon mustard 1/4 teaspoon garlic powder 1/4 teaspoon kosher salt Roasted Cauliflower: 4 cups cauliflower cut into florets (yellow, purple, white and green) 2 tablespoon olive oil Kosher salt Directions Pour the quinoa onto a towel and blot to remove any excess moisture. Combine quinoa, breadcrumbs, salt, garlic powder and paprika in a shallow bowl. Whisk the eggs together in another shallow bowl. Dip the chicken into the egg, and then into the quinoa mixture, pressing evenly to coat. Add a thin coat of olive oil to large skillet over medium-high heat. Add chicken in batches and cook until quinoa is golden and chicken is cooked through, 4 to 5 minutes on each side. Serve with lemon yogurt dipping sauce and roasted cauliflower on the side. Lemon Yogurt Dipping Sauce: Combine the yogurt, lemon juice, parsley, mustard, garlic powder and salt in a bowl and mix well. Roasted Cauliflower: Preheat the oven to 425 degrees F. Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt. Bake until golden, 35 to 40 minutes. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #CrunchyQuinoaCrustedChickenTenders #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Catherine McCord's Crunchy Quinoa-Crusted Chicken Tenders | The Kitchen | Food Network https://youtu.be/a0KnPnycYvc