Wash throughly the quinoa until the water comes out clean to remove the saponins that give a bitter aftertaste and are also toxic in large amounts. Let the excess water drip.

Put the olive oil and quinua in a pot on medium heat and seal for a minute.

Add the water and wait for it to brake into a boil. When this happens, put a lid on it and lower the heat to a minimum. Let it cook until it's completely dry without stirring it (15-20min).

Let it cool down.

Season the chicken cubes with salt and pepper.

Bread them by going first through flour (remove the excess), then the egg (let the excess drip), and finally the quinoa.

Take them to the freezer for 15min or to the fridge for at least 30min or a maximum of 8 hours. This makes the egg harden and makes it less likely that the breading comes off during frying.

Fry in the oil at medium heat. You can see the amount of bubbles that we're looking for in the oil on the video lines above.

Put them on kitchen paper so the excess oil is removed and serve them hot with your favourite purée or sauce.