These little nuggets are delicious, good for you and super crunchy. They are fantastic on their own or with your favourite dip! I'm a honey-dill girl myself so I've included how I make mine as well.
I also want to dedicate this blog post to my sissy because I think this would be an amazing recipe for her to make. She plays college basketball in Lethbridge and is new to the whole cooking/taking care of herself thing. It's definitely 4 to 18-year-old friendly (and beyond) and would be awesome nutrition for getting her through a million sidelines (you don't wanna know). AND SHE COMES HOME IN A WEEK! Sorry, just got a little excited there. Anyway, Emily, this one's for you!
This recipe is one I adapted and added my own spin to (would you expect anything else?).
What you'll need:
1/2 cup water
1/4 cup quinoa
1 lb ground turkey (or chicken)
1 tsp salt
1/2 cup panko breadcrumbs
1/2 cup parmesan cheese
1/2 tsp dried thyme
1/2 tsp dried basil
1 egg white
Honey-dill sauce:
1/3 cup Miracle Whip
1/4 cup liquid honey
1 tsp dried or fresh dill (fresh is better but I don't always have it)
*I would also feel free to get creative with the seasonings - you don't necessarily need to use thyme and basil, use anything you want!
1. Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid, fluff with a fork and set aside to cool. Preheat the oven to 400 F.
2. Combine the ground meat with the quinoa and salt in a medium bowl.
3. In one bowl, place the egg white and in a separate bowl combine the breadcrumbs, cheese, thyme and basil.
4. Lightly grease a large baking sheet or spray with cooking oil. Create even-sized nuggets by using a tablespoon and forming the meat mixture into flat ovals. Dip the nuggets in egg white and then coat in the breadcrumb mixture and place on the baking sheet.
5. Bake for 10 minutes on the centre oven rack. Remove from the oven, flip the nuggets over and bake for an additional 10 minutes.
Combine the ingredients for the honey-dill sauce and mix well!
Mmmm...can't have chicken nuggets without this! (this includes fingers)
I served them with a little cherry tomato, olive & goat cheese salad!
