Fried Chicken Bread

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Servings: 12 servings Difficulty: Intermediate
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Savory quinoa cakes with ginger, garlic, and green onions
Fried Chicken Bread recipe image

This savory quinoa cake recipe offers a hearty, protein-packed twist on traditional comfort food. By combining fluffy cooked quinoa with beaten eggs, aromatic ginger, and pungent garlic, you create a dense, satisfying patty that holds together beautifully. The addition of chicken stock infuses deep umami flavor, while soy sauce adds a savory depth. These “breads” are actually more like savory fritters or patties, making them an excellent side dish or light main. They have a tender interior with a lightly crisp exterior if pan-fried. Perfect for meal prep or a quick dinner, they pair wonderfully with a fresh salad or soup. Simple ingredients come together to create a dish that is both wholesome and delicious.

Fried Chicken Bread recipe image
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Fried Chicken Bread

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 servings Calories: 329.8

Description

This savory quinoa cake recipe offers a hearty, protein-packed twist on traditional comfort food. By combining fluffy cooked quinoa with beaten eggs, aromatic ginger, and pungent garlic, you create a dense, satisfying patty that holds together beautifully. The addition of chicken stock infuses deep umami flavor, while soy sauce adds a savory depth. These "breads" are actually more like savory fritters or patties, making them an excellent side dish or light main. They have a tender interior with a lightly crisp exterior if pan-fried. Perfect for meal prep or a quick dinner, they pair wonderfully with a fresh salad or soup. Simple ingredients come together to create a dish that is both wholesome and delicious.

Ingredients

Directions

  1. Bring the chicken stock to a boil in a medium saucepan.
  2. Stir in the rinsed quinoa, return to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until tender and liquid is absorbed.
  3. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and allow to cool slightly.
  4. In a large bowl, combine the cooked quinoa, beaten eggs, minced garlic, minced ginger, soy sauce, and chopped green onions. Mix well until evenly combined.
  5. Heat canola oil in a large skillet or wok over medium-high heat until hot but not smoking.
  6. Spoon the quinoa mixture into the pan, forming patties or spreading evenly to form a large cake. Cook for 3-4 minutes per side until golden brown and set.
  7. Remove from heat and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 329.8kcal
% Daily Value *
Total Fat 17.7g28%
Saturated Fat 3.1g16%
Cholesterol 66.8mg23%
Sodium 489.3mg21%
Total Carbohydrate 14.9g5%
Dietary Fiber 2.0g8%
Sugars 0.7g
Protein 23.8g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain texture.

Substitutions: For a vegan version, use vegetable stock instead of chicken stock and replace eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) or chickpea flour binder.

Tips: Ensure the quinoa is slightly cooled before adding eggs to prevent scrambling. Press patties firmly so they hold their shape during frying.

Keywords: quinoa, chicken, ginger, garlic, eggs, soy sauce, green onions, pan-fried, healthy, protein, gluten-free, vegan option, meal prep, side dish, comfort food, umami, vegetarian, easy, quick, dinner
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