My family is not that crazy about quinoa unless it’s mixed with another grain. They can do half quinoa, half brown rice, and they all love it, but quinoa by itself, even if it’s in a pilaf, they just aren’t crazy about. However, in these chicken bites, the quinoa is a star. The texture is just amazing.
I made them gluten free by using gluten free bread crumbs from some bread. I also did one batch without the bread crumbs, and they were just as good, if not better. I recommend tripling the batch, cooking them all, then freezing what you don’t need. We were able to pop them straight from the freezer into the microwave for 20 seconds for a quick protein snack here and there. They’d probably be even better reheated in the oven or a toaster oven, but they were great out of the microwave.
Oh yeah, and I ran my cooked chicken through the food processor to get it extra fine. I think that helped the texture quite a bit.
One more note: I doubled the hot sauce (I used Frank’s) on the first batch I made. It was completely unnecessary. They were way better with her recommended amount of hot sauce.
Those look good and like a great snack to have on hand. I wonder if you could make them with ground chicken and not pre-cook.
Daniél brought me some and they were so good. I can’t wait to make them.