Skinny Quinoa Fish and Chips
Fish and chips, a British staple as old as time. Since it’s usually coated in a flour batter and deep fried in a not-so-heart healthy oil, we decided to use the crisping technology in our Ninja Foodi to make a #skinnyswap quinoa coated fish with gluten-free crusted zucchini fries.
Serving size: 2
1 cup quinoa
1 cup water
2 flaky white fish filets (preferably cod)
zuchini, sliced into 3-inch French fry shapes
5 eggs, scrambled
1 cup gluten-free bread crumbs
1/2 cup gluten-free flour
1/2 cup gluten-free bread crumbs
In the Ninja Foodi, add your quinoa and water and cook for 2-4 minutes. The quinoa doesn’t need to be completely cooked.
Coat the white fish in the egg wash, then thinly coat it in the flour and the cooked quinoa.
Coat the zucchini slices in the egg wash and the gluten-free bread crumbs.
Place everything on the Ninja Foodi crisping tray and crisp it for 10-12 minutes, while flipping in between.