This easy Quinoa Crusted Chicken with Goat Cheese is quick, healthy and gluten free! A perfect meal for busy weeknights that both kids and adults will love!
Bring 1/2 cup of water to a boil and stir in 1/4 cup of the uncooked quinoa. Cover, turn the heat to low and cook until all the water is absorbed (about 15-20 minutes.) Set aside to let the quinoa cool.
Place the remaining 1/4 cup of uncooked quinoa into a spice grinder (or a magic bullet!)** and process until ground into a fine flour. Pour the quinoa flour into a large, shallow plate.
Dredge each breast into the quinoa flour, pressing to get it evenly coated. Then, transfer each breast into the egg white, also making sure to evenly coat it. Finally, transfer the breasts into the cooked quinoa/cheese mixture, really making sure to coat each side. You will really have to press the quinoa in to make it stick. You will probably have leftover quinoa flour and cooked quinoa!
*Extra-aged goat cheese is hard like a cheddar cheese, it is not creamy and crumbly like the goat cheese you may be familiar with. The creamy, crumbly, traditional goat cheese will not work in this recipe!
If you can't find it, use aged Parmesan
**you need a VERY small blending device for this, or the quinoa will not grind.