Mia has taken cooking classes at Hy-Vee for six years. During that time, she's progressed from small desserts to entrées. She's on the school cooking team, and at home, she helps her mom with dinners, side dishes and, of course, desserts. She found inspiration for these crispy bites online.

Crispy Quinoa-Coated Chicken Bites

Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.

In a shallow dish, combine flour, garlic powder, salt and pepper. In another shallow dish, whisk together the eggs and water. In a third shallow dish, stir together the panko, Parmesan and cooked quinoa.

Working in batches, place chicken pieces in the dish with the flour mixture and toss to coat. Dip a flour-coated chicken in egg mixture and turn over several times until thoroughly coated. Lastly dip chicken into the quinoa mixture, gently pressing the crumbs into the chicken; as they are coated. Set each piece on the prepared baking sheet. Repeat with remaining chicken.

Bake for 20 to 23 minutes or until chicken is cooked through and browned.

Meanwhile, for the dipping sauce in a small bowl, whisk together mustard, mayonnaise, honey and vinegar. Serve chicken with dipping sauce.