Mix in a blender the oil, the finely cut figs and the mint, the raspberry vinegar, the mustard, the salt and the pepper (to taste). Sieve the dressing to remove the bits and pieces.
Combine the quinoa with 1 cup of water in a saucepan. Bring it to a boil then reduce the heat to low, cover and let it simmer until tender and the liquid has been absorbed. This should take 15 minutes. Once done, let it cool down.
Mix the quinoa with diced pineapples, sesame seeds, minced shallot, the mint and add a little bit of the dressing.
Cut the chicken into strips.
Beat the eggs and mix them in a small bowl with the curry powder.
Dip the chicken strips into the egg mix and then into the breadcrumbs.
Cook in a skillet over medium-high heat with the canola oil until golden and crispy.
Place the quinoa on the plate along with the chicken and drizzle some of the dressing over the chicken strips and enjoy! 🙂
Who said you couldn’t have fried chicken? Make it yourself and pair it with nutrient-packed foods such as quinoa and pineapple and you have a winner!
Chicken is one of the best sources of protein and when you fry it yourself, you’ll be surprised how fresh and moist the chicken can be. If you didn’t already know, quinoa is one of the most amazing grains available on earth. It’s high in protein, and it’s one of the very few vegetable sources of proteins that has all the essential amino acids.
It also contains fiber, iron, copper, thiamin and vitamin B6 along with magnesium, phosphorus, manganese, and folate. It’s almost too good to be true! To make all this taste like heaven, the dressing along with the pineapple will add a nice touch of sweet to the meal.