Organic Quinoa Rice Cakes With Mediterranean Chicken

Get ready for a protein-packed delight with this Mediterranean-inspired dish! Crispy quinoa rice cakes topped with tender and juicy Mediterranean-spiced chicken, tomatoes, and briny kalamata olives. It's a wholesome and satisfying meal that's perfect for a healthy and delicious dinner.

Instructions

1. 1

   Mix together the garlic, salt, pepper, olive oil, and lemon juice to form a marinade.

2. 2

   Toss the chicken in the mixture and let marinate for 15–20 minutes.

3. 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. 4

   Microwave packages for 90 seconds, then place contents into a bowl.

5. 5

   Add the rest of the rice cake ingredients, except the olive oil, and mix well.

6. 6

   Remove approximately ⅓ of the mixture and pulse it well in a food processor.

7. 7

   Add the pulsed quinoa back into the rest of the mixture and combine well.

8. 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. 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. 10

    Heat a drizzle of olive oil in another skillet. Sear marinated chicken on both sides.

11. 11

    Cover pan with a lid to continue cooking chicken until internal temperature reaches 165ºF (75ºFC).

12. 12

    Move chicken to a cutting board and let rest for 5 minutes.

13. 13

    Slice chicken into thin slices.

14. 14

    To assemble, place a couple pieces of chicken on a quinoa cake.

15. 15

    Garnish with tomatoes, then place a second quinoa cake on top to form a sandwich.

16. 16

    Enjoy!

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