Preheat oven to 425°F. Cook quinoa as directed on package; set aside.
In a shallow dish, combine flour and salt. In another shallow dish, whisk eggs and water.
Cut chicken into 2-inch pieces. Coat chicken on both sides with flour mixture. Then dredge in eggs and finally quinoa; place onto baking sheet. Continue with remaining chicken.
Bake 15-20 minutes or until chicken is no longer pink inside.
Serve with carrot sticks, sugar snap peas and chilled grapes.