Quinoa chicken nuggets:Pre-heat the oven to 425°F and line a baking sheet with parchment paper.In a bowl, combine all the ingredients for the nuggets except the sesame seeds and olive oil.Shape nuggets using a 1/4 measuring cup.Place on the baking sheet.Refrigerate for at least 20 minutes before baking.Put the sesame seeds in a bowl and delicately coat the nuggets.Place them on the sheet.Add a bit of oil on the nuggets.Cook in the oven for 25 to 30 minutes or until the nuggets are golden.Spicy cucumber mayonnaise:In a bowl, mix all the ingredients and serve with the nuggets. A delicious meal guaranteed!Tips:If you have time, refrigerate the nugget mixture for 1 hour before forming the nuggets, that will make them easier to manipulate.You can freeze the cooked nuggets once they cool by storing them in an airtight container. Add some wax or parchment paper between each nugget. You’ll only need to heat them in the oven at 350°F for a few minutes. A meal prepared ahead of time can make your life easier!Source: K pour Katrine

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quinoa chicken nuggets: 500 g ground chicken 1 cup (250 mL) cooked quinoa, cooked, cooled 3 Tbsp. (45 mL) mayonnaise 1 egg 2 garlic cloves, chopped 2 scallions, chopped zest of 1 lime 398 mL whole kernel corn, drained 1/3 cup (80 mL) fresh cilantro (or basil), chopped 1/3 cup (80 mL) fresh mint, chopped 1/2 tsp. (2 1/2 ml) salt pepper 1 cup (250 mL) sesame seeds 2 Tbsp. (30 mL) olive oil spicy cucumber mayo: 1/2 cup (125 mL) mayonnaise 1 garlic clove, chopped 3 Lebanese cucumber, shredded and dried on a paper towel 1/3 cup (80 mL) fresh mint, chopped juice of 1/2 lime salt and pepper Sriracha (red-hot) sauce or Sambal Oelek to taste