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Quinoa, Corn, Lime Zest, and Sesame Chicken Nuggets https://www.metro.ca/userfiles/image/recipes/croquettes-poulet-quinoa-10624.jpg PT25M PT25M PT50M
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 eggs 2 garlic cloves, chopped 2 scallion, 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
Quinoa, Corn, Lime Zest, and Sesame Chicken Nuggets

Quinoa, Corn, Lime Zest, and Sesame Chicken Nuggets

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16
croquettes
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • quinoa chicken nuggets:
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    500 g SELECTED VARIETIES


  • 500 g
    ground chicken
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    MAPLE LEAF PRIME

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    RAISED WITHOUT ANTIBIOTICS STUFFED CHICKEN BREASTS, BREADED CHICKEN OR CHICKEN WINGS 568 - 695 g , FROZEN SELECTED VARIETIES

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    YORKSHIRE VALLEY FARMS OR MAPLE LEAF PRIME ORGANIC FRESH CHICKEN LEG QUARTERS, DRUMSTICKS OR WHOLE CHICKEN

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    PRODUCT SELECTION VARIES BY STORE 11.00/kg


    YORKSHIRE VALLEY FARMS ORGANIC CHICKEN DRUMSTICKS

    YORKSHIRE VALLEY FARMS ORGANIC CHICKEN DRUMSTICKS

    $9.99 ea.

    FROZEN 1 kg


    FRESH BONELESS SKINLESS CHICKEN BREAST FILLET REMOVED VALUE PACK

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    8.80/kg


    BREADED TENDERIZED CHICKEN BREAST CUTLETS

    BREADED TENDERIZED CHICKEN BREAST CUTLETS

    $5.99 /lb

    BONELESS SKINLESS 13.21/kg


    FRESH CHICKEN LEG QUARTERS VALUE PACK OR FIVE SPICE MARINATED

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    5.05/kg


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  • 1 cup
    (250 mL)
    cooked quinoa, cooked, cooled
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  • 3 Tbsp.
    (45 mL)
    mayonnaise
  • 1
    eggs
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    30 un.


  • 2
    garlic cloves, chopped
  • 2
    scallion, chopped

  • zest of 1 lime
  • 398 mL
    whole kernel corn, drained
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    4 PK PRODUCT OF ONTARIO CANADA No.1 GRADE


  • 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
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  • 2 Tbsp.
    (30 mL)
    olive oil
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    750 ml


    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

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    500 ml SELECTED VARIETIES



  • spicy cucumber mayo:
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  • 1/2 cup
    (125 mL)
    mayonnaise
  • 1
    garlic clove, chopped
  • 3
    Lebanese cucumber, shredded and dried on a paper towel
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  • 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
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    SAVE $1.58 ON 2
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    SELECTED VARIETIES OR 2.99 EA.


Imprimer ma sélection

Preparation

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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