Rinse quinoa thoroughly in a sieve. 1⁄4 Bring l salted water to the boil and cook the quinoa for 15-20 minutes.
For the salad, clean, peel and wash the radish and carrots. Wash, quarter and core the apple. Grate everything roughly. Mix with 1⁄2 TL salt, 1 TL sugar, vinegar and 2 EL oil. Clean, wash and drain the salad.
Drain quinoa, quench cold and drain.
For the sauce, stir peanut cream, soy sauce and approx. 3 tbsp. water until smooth. Clean the chilli, cut lengthwise, remove seeds, wash and chop. Stir into the sauce.
For the Chicken Fingers, wash the meat, dab dry and cut into thirds lengthwise. Season with salt. Whisk the eggs in a deep plate. Mix the quinoa with the pancake crumbs. Turn the meat first in the egg, then in the quinoa mixture and press a little.
Heat 3 tablespoons of oil in a large frying pan. Fry the Chicken Fingers in it all around at medium heat for about 10 minutes.
Cut romaine lettuce into fine strips, fold into the radish mixture and season again. Drain Chicken Fingers briefly on kitchen paper. Serve with salad and peanut sauce.