1 ½ cups unsalted macadamias, finely chopped
1 ½ cups dried white quinoa
½ cup quinoa flour
2 eggs, lightly whisked
salt and pepper to taste
500g chicken tenderloins, cut into 3cm lengths
macadamia oil for brushing
tomato relish, to serve
Preheat oven to 200°C fan forced. Line 2 oven trays with non-stick baking paper.
Combine the chopped macadamias and dried quinoa onto a plate. Place the flour and egg in separate medium shallow bowls. Season the flour with salt and pepper.
Place the chicken into the flour and gently toss to coat. Dip a chicken piece into the egg then roll into the quinoa-macadamia mix. Place onto the lined baking trays. Repeat with remaining chicken pieces. Lightly brush with macadamia oil.
Bake in the preheated oven for 6-8 minutes or until golden and brown. Turn and brush the other side. Cook for a further 6-8 minutes or until golden brown and cooked through.
Season and serve with tomato relish.