Follow this easy step-by-step guide to making quinoa rice cakes with chicken, inspired by Mediterranean cuisine. A flavorful and healthy dish from international kitchens! Try this along with a delicious Eastern Pita Salad (Fattoush Salad).
Ingredients for Quinoa Rice Cakes with Chicken – Mediterranean Style
For the Chicken:
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 pound (455g) boneless, skinless chicken cutlets
For the Quinoa Rice Cakes:
- 2 packs of quinoa and brown rice with garlic
- ¾ cup zucchini, finely chopped and drained of excess water (115g)
- 2 tablespoons fresh parsley, chopped
- Juice and zest of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- 3 eggs, beaten
- ½ cup whole wheat flour (75g)
- ¼ cup crumbled feta cheese (25g)
- ¼ cup olive oil (60ml)
- Cherry tomatoes, for garnish
- Kalamata olives, for garnish
How to Make Quinoa Rice Cakes with Chicken – Mediterranean Style
- Prepare the Marinade: In a bowl, mix garlic, salt, black pepper, olive oil, and lemon juice.
- Marinate the Chicken: Coat the chicken cutlets in the marinade and let them sit for 15-20 minutes.
- Cook the Quinoa & Rice:
- Cut open the quinoa and brown rice packs (about 2 inches / 5 cm wide).
- Microwave the packs for 90 seconds, then transfer the contents to a bowl.
- Make the Quinoa Cake Mixture:
- Add the remaining quinoa cake ingredients (except olive oil) and mix well.
- Set aside about ⅓ of the mixture and blend the rest in a food processor.
- Add the reserved quinoa mixture back into the bowl and mix thoroughly.
- Form the Quinoa Cakes:
- Take ¼ cup (45g) of the mixture and shape it into small patties using your hands.
- Repeat with the remaining mixture.
- Cook the Quinoa Cakes:
- Heat olive oil in a large skillet over medium heat.
- Cook the quinoa cakes for 3-4 minutes per side, until golden brown.
- Remove from the pan and set aside.
- Cook the Chicken:
- Heat a little olive oil spray in another pan.
- Sear the marinated chicken on both sides until golden.
- Cover the pan and continue cooking until the internal temperature reaches 165°F (75°C).
- Transfer the chicken to a cutting board and let it rest for 5 minutes.
- Slice the chicken into thin strips.
- Assemble the Dish:
- Place two slices of chicken on each quinoa cake.
- Garnish with cherry tomatoes.
- Top with another quinoa cake to form a sandwich.
Enjoy your healthy and delicious Mediterranean-style quinoa rice cakes with chicken! 🍽✨