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Chicken and Quinoa Patties
Main course

Chicken and Quinoa Patties

Moist patties made with quinoa, ground chicken, broccoli, and Gouda, served with a zesty lemon yogurt sauce.

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Difficulty
Easy
Prep time
20 min
Cook time
12 min
Rest time
10 min
Servings
4
Method
Stovetop
Cuisine
Autre
Category
Main course
Visibility
Public

Ingredients (4 servings)

  • Uncooked quinoa, rinsed 1 cup
  • Water 2 cups
  • Olive oil 1 tablespoon
  • Ground chicken 0.66 lb
  • Finely chopped broccoli 1 cup
  • Shredded Gouda cheese 1 cup
  • Chopped green onions 2 stalks
  • Garlic powder 0.5 teaspoon
  • Sweet paprika 1 teaspoon
  • Eggs 2
  • Salt and pepper to taste
  • Plain Greek yogurt 0.5 cup
  • Lemon juice 1 to 2 tablespoons
  • Fresh or dried herbs to taste

Preparation

  1. 1
    Rinse the quinoa. Cook it in 2 cups of water until absorbed, about 15 minutes. Let it cool completely.
  2. 2
    In a large bowl, combine the ground chicken, cooked quinoa, broccoli, Gouda, green onions, garlic powder, paprika, eggs, salt, and pepper.
  3. 3
    Form 8 patties, each about 1/3 cup. Refrigerate for 10 minutes to help them hold their shape.
  4. 4
    Heat the olive oil in a large skillet over medium heat. Cook the patties for 5 to 6 minutes per side, until fully cooked and lightly golden.
  5. 5
    Meanwhile, mix the Greek yogurt, lemon juice, herbs, salt, and pepper to make the sauce.
  6. 6
    Serve the hot patties with the sauce and a side salad or vegetables.
Chef's Notes & Tips

Recipe added from the Word document provided by Ghislain. Estimated nutritional information per serving, not from an official source. Cook chicken patties to a safe internal temperature of 165°F (74°C); maintain medium heat to preserve a moist texture.

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Nutritional information
455
kcal
Calories
36 g
 
Protein
31 g
 
Carbs
22 g
 
Fat
4 g
 
Fiber
430 mg
 
Sodium
per serving
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Main course

Chicken and Quinoa Patties

Moist patties made with quinoa, ground chicken, broccoli, and Gouda, served with a zesty lemon yogurt sauce.
Difficulty
Easy
Prep time
20 min
Cook time
12 min
Rest time
10 min
Servings
4
Method
Stovetop
Cuisine
Autre
Category
Main course
Visibility
Public
Ingredients (4 servings)
  • Uncooked quinoa, rinsed 1 cup
  • Water 2 cups
  • Olive oil 1 tablespoon
  • Ground chicken 0.66 lb
  • Finely chopped broccoli 1 cup
  • Shredded Gouda cheese 1 cup
  • Chopped green onions 2 stalks
  • Garlic powder 0.5 teaspoon
  • Sweet paprika 1 teaspoon
  • Eggs 2
  • Salt and pepper to taste
  • Plain Greek yogurt 0.5 cup
  • Lemon juice 1 to 2 tablespoons
  • Fresh or dried herbs to taste
Preparation
  1. Rinse the quinoa. Cook it in 2 cups of water until absorbed, about 15 minutes. Let it cool completely.
  2. In a large bowl, combine the ground chicken, cooked quinoa, broccoli, Gouda, green onions, garlic powder, paprika, eggs, salt, and pepper.
  3. Form 8 patties, each about 1/3 cup. Refrigerate for 10 minutes to help them hold their shape.
  4. Heat the olive oil in a large skillet over medium heat. Cook the patties for 5 to 6 minutes per side, until fully cooked and lightly golden.
  5. Meanwhile, mix the Greek yogurt, lemon juice, herbs, salt, and pepper to make the sauce.
  6. Serve the hot patties with the sauce and a side salad or vegetables.
Chef's Notes & Tips

Recipe added from the Word document provided by Ghislain. Estimated nutritional information per serving, not from an official source. Cook chicken patties to a safe internal temperature of 165°F (74°C); maintain medium heat to preserve a moist texture.

Nutritional information (per serving)
455 kcal
Calories
36 g
Protein
31 g
Carbs
22 g
Fat
4 g
Fiber
430 mg
Sodium
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