ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

94% would make again

Organic Quinoa Rice Cakes With Mediterranean Chicken

Tasty Team

Organic Quinoa Rice Cakes With Mediterranean Chicken


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 (455 g)

Quinoa Rice Cakes

  • 2 packages seeds of change organic quinoa and brown rice with garlic
  • ¾ cup zucchini (115 g), 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 (75 g)
  • ¼ cup crumbled feta cheese (25 g)
  • ¼ cup olive oil (60 mL)
  • cherry tomato, for garnish
  • kalamata olive, for garnish

Nutrition Info

    Calories 1150
    Fat 38g
    Carbs 137g
    Fiber 13g
    Sugar 6g
    Protein 62g

Estimated values based on one serving size.


  1. Mix together the garlic, salt, pepper, olive oil, and lemon juice to form a marinade.
  2. Toss the chicken in the mixture and let marinate for 15–20 minutes.
  3. 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.
  4. Microwave packages for 90 seconds, then place contents into a bowl.
  5. Add the rest of the rice cake ingredients, except the olive oil, and mix well.
  6. Remove approximately ⅓ of the mixture and pulse it well in a food processor.
  7. Add the pulsed quinoa back into the rest of the mixture and combine well.
  8. 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.
  9. 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.
  10. Heat a drizzle of olive oil in another skillet. Sear marinated chicken on both sides.
  11. Cover pan with a lid to continue cooking chicken until internal temperature reaches 165ºF (75ºFC).
  12. Move chicken to a cutting board and let rest for 5 minutes.
  13. Slice chicken into thin slices.
  14. To assemble, place a couple pieces of chicken on a quinoa cake.
  15. Garnish with tomatoes, then place a second quinoa cake on top to form a sandwich.
  16. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.