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Organic Quinoa Rice Cakes With Mediterranean Chicken
by Dhruv Vohra
5 Recipes Straight Out Of Middle East
for 4 servings
2 garlics, minced
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
1 lemon juice
1 lb boneless, skinless chicken cutlets
Quinoa Rice Cakes
2 packages seeds of change organic quinoa and brown rice with garlic
¾ cup zucchini
, shredded, excess water squeezed out
2 tablespoons fresh parsley, minced
1 lemon juice, and zest
1 teaspoon dried oregano
1 teaspoon ground coriander
½ teaspoon paprika
3 eggs, whisked
⅔ cup whole wheat breadcrumbs
¼ cup crumbled feta cheese
¼ cup olive oil
cherry tomato, for garnish
kalamata olive, for garnish
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Estimated values based on one serving size.
Mix together the garlic, salt, pepper, olive oil, and lemon juice to form a marinade.
Toss the chicken in the mixture and let marinate for 15–20 minutes.
Cut open the packages of Seeds of Change Organic Quinoa and Brown Rice with Garlic so that the opening is approximately 2 inches (5 cm) wide.
Microwave packages for 90 seconds, then place contents into a bowl.
Add the rest of the rice cake ingredients, except the olive oil, and mix well.
Remove approximately ⅓ of the mixture and pulse it well in a food processor.
Add the pulsed quinoa back into the rest of the mixture and combine well.
To shape quinoa cakes, take about ⅓ cup (45 g) of quinoa mixture and, using your hands, shape into a small patty. Repeat with the rest of the quinoa mixture.
Heat the olive oil in a large skillet. Cook the quinoa cakes for 3–4 minutes on each side until golden brown. Remove from skillet.
Heat a drizzle of olive oil in another skillet. Sear marinated chicken on both sides.
Cover pan with a lid to continue cooking chicken until internal temperature reaches 165ºF (75ºFC).
Move chicken to a cutting board and let rest for 5 minutes.
Slice chicken into thin slices.
To assemble, place a couple pieces of chicken on a quinoa cake.
Garnish with tomatoes, then place a second quinoa cake on top to form a sandwich.