Crispy quinoa crusted chicken

1. Combine the quinoa, water, and salt in a small pot; bring to a boil and then cover and simmer on low for 15-20 mins until liquid is absorbed.
2. Preheat oven 425°F and pound chicken breasts so they are roughly 1/2" thick; season both sides with salt and pepper.
3. Empty half of the quinoa into a large shallow bowl (add as needed.. this way you don't waste the quinoa if there is extra), beat eggs with salt and pepper in another bowl, and empty flour into a third bowl.
4. Coat the chicken in flour, then in egg, then in quinoa (press the quinoa on with your hands).
5. Preheat a pan over medium high and add oil; cook 3-4 mins per side until golden brown and crispy and then place on a baking sheet lined with a sheet pan rack (spray it with oil) and bake 12-16 mins or until internal temp reaches 165°F.
6. Enjoy as is or over a salad!

Vegan Modification: Sub in tofu for chicken; drain it for at least 30 mins between two towels under something heavy then cut in half to create two thin flat rectangles; sub in flax eggs for eggs (mix 1/4 cup flax meal with 1/2 cup water and let thicken for 5 mins).