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Macadamia and quinoa chicken nuggets

macadamia and quinoa chicken nuggets

Cook these yummy nuggets for the kids these school holidays. 

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.

Categories: everyday

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