Dice the onion, carrot, and celery into fine pieces.
Heat about 2 tbsp of olive oil over medium and sauté the diced vegetables until the onion becomes translucent. Set aside and let it cool down to room temperature.
Rinse the quinoa really well, then cook according to the package instructions and set aside until cooled.
In a food processor, blend the sautéed vegetables until they turn into a paste.
In a large bowl, combine the ground chicken, cooked quinoa, garlic, pureed vegetables, parmesan, mozzarella, salt, and black pepper.
Scoop out a heaping tablespoon of the ground chicken mixture and form it into a round nugget.
Dredge each nugget into the flour, then dip into the whisked eggs.
Coat both sides with panko bread crumbs and set aside on a baking sheet.
Heat 2 inches of olive oil in a cast iron or heavy-bottomed pan and cook each nugget for about 3-4 minutes on each side.
Notes
Two Freezing methods
Before frying: Once the chicken nuggets are dredged in the panko breadcrumbs, place them on a baking sheet lined with parchment paper in a single layer and freeze for about 2-3 hours. Then transfer into a gallon-sized zip-lock bag and keep frozen for up to 3 months.
After frying: Once they are fried, let them cool completely. Then transfer to a gallon-sized zip-lock bag and keep frozen for up to 3 months.