Fried Chicken Bread

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.

Cooking Method: Boiling, Frying, Stewing, Stir Frying

Cuisine: Chinese

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

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

1 cup Quinoa, rinsed
1 1/4 cups Chicken stock
2 tablespoons Canola oil
2 large Eggs, beaten
2 cloves Garlic, minced
2 tablespoons Ginger, peeled and minced
2 tablespoons Soy sauce
1/4 cup Green onions, chopped

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

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-bread-16/