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Organic Quinoa Rice Cakes With Mediterranean Chicken

by Dhruv Vohra featured in 5 Recipes Straight Out Of Middle East

Ingredients

for 4 servings

Chicken

  • 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, shredded, excess water squeezed out (115 g)
  • 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
    Calories 1015
    Fat 25g
    Carbs 132g
    Fiber 11g
    Sugar 4g
    Protein 61g

Estimated values based on one serving size.

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Preparation

  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!
 

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