For the quinoa bread crumbs: 

1. Preheat the oven to 325 degrees F. 
2. Bring quinoa, water, and vegetable stock to a boil in a saucepan.  
3. Once the mixture boils, turn off the heat and cover the pot until the quinoa is done (about 15-20 minutes). The grains will be slightly see-through, the tails should be showing, and there will be no more water in the pan.
4. Add the spices.
5. Spread the quinoa in a thin layer on sheet pans and place into the oven. Every 5 minutes, stir with a spatula. Keep baking until the quinoa is completely dry. Remove from the oven and let it cool.
6. Place the dry quinoa and bread into a food processor. Pulse it a few times to break the mixture into medium-size grains. Do not over-blend.
7. Store in an airtight container for up to 7 days.

For the chicken:  

1. Cut the boneless, skinless chicken breast into strips. Try to keep the pieces the same size.
2. Cover the pieces in the quinoa/bread crumb mixture. Place on sheet pans lined with foil.
3. Cook at 400 degrees F for 11 minutes.