Description
Quinoa Almond Crusted Turkey Tenders are crunchy and juicy, topped with healthy quinoa and protein packed almonds. The turkey stays super juicy inside while the baked turkey tenders are coated with a super crispy, addictive, slightly spicy quinoa and almond coating. I used black and white quina for extra nutty flavor. Your whole family will go insane for these surprisingly different turkey tenders!
Ingredients
For the Crust
- 2 cups quinoa (1 cup white/1 cup black or 2 cups tri-color), thoroughly rinsed until water runs clear
- 4 cups water
- 1 tablespoon garlic oil or 1 tablespoon oil + 1 minced garlic clove/1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 1 cup blanched slivered almonds
For the Egg Mixture
- 1 cup egg (around 5 large), room temperature
- 2 tablespoons extra virgin olive or avocado oil
- 1/4 cup gochujang or sriracha sauce
For the Turkey Tenders
- Nonstick spray or oil to grease pan
- 3–pounds turkey tenders, each tender split into 2 long strips
- 1 cup corn/potato starch
Instructions
For the Crust
- Combine the quinoa, water, garlic oil and salt together in a large pot with a lid (6-8 quarts). Cover the quinoa, stir to blend, then bring the water to a boil over high heat.
- Reduce the heat to low, then cook for 15 minutes until all the water is absorbed. Remove the quinoa from the heat. Leave covered for 5-10 minutes, then uncover and fluff with a fork.
- Allow the quinoa to cool completely, then stir in the blanched almonds.
- Transfer the quinoa to a 9×13-inch baking pan. Set aside.
For the Egg Mixture
- In a large casserole dish or 9×9-inch pan, whisk together the egg, oil and sriracha sauce. Set aside.
For the Turkey Tenders
- Preheat oven to 350°F.
- Grease a large baking sheet (or two).
- Place the starch in a 9×13-inch pan.
- Place a turkey tender into the starch and thoroughly coat on both sides, gently shaking off any excess starch.
- Transfer the tender to the egg mixture, turing to completely cover with egg, carefully shaking off a little of the excess egg.
- Place the tender in the quinoa coating and press into the quinoa, turning to cover on both sides. Transfer onto the prepared baking sheet.
- Repeat with the remaining turkey tenders.
- Bake for 50-60 minutes until golden brown. Can be served hot or cold.
Equipment
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Haddar Sweet Chili Sauce (Kosher for Passover)
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Wilton Non-Stick Griddle Pan, 15 x 20-Inch
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Can’t find tri-colored or colored quinoa (Kosher for Passover) you can use white quinoa with similar results.
If your family has nut allergies, simply leave out the almonds.
Kosher for Passover sriracha may not be available in your area so simply combine 2 teaspoons chili pepper flakes, 2 teaspoons maple syrup and 1 tablespoon garlic powder and add it to the eggs.
If you like your turkey tenders less/more spicy adjust the amount of gochujang/sriracha accordingly.
No garlic oil and don’t tolerate garlic, leave the garlic out.
Chicken tenders can be substituted if you can’t find turkey tenders in your area.
Nutrition
- Serving Size: 1 tender
- Calories: 237
- Sugar: 0.9 g
- Sodium: 382.8 mg
- Fat: 9.4 g
- Saturated Fat: 1.2 g
- Carbohydrates: 15.9 g
- Fiber: 2.6 g
- Protein: 20.9 g
- Cholesterol: 86.8 mg
Keywords: Quinoa Chicken, Quinoa Turkey, Kosher for Passover, Pesach, Gluten Free, Dairy Free
