Chicken Quinoa Patties (makes 4 servings)

This recipe is from The Cooking Foodie. They gets all the credit

Calories: 180; protein: 20g; carbs: 11g; fat: 6g (per serving)

Ingredient List

Patties

• 2 cans (280g) canned chicken, drained

• 1 cup (175g) quinoa

• 2 cups (480ml) water

• 3 egg whites

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons chopped parsley

• Salt and pepper to taste

• 1/2 teaspoon cumin

• 1 teaspoon paprika

• Olive oil spray for baking

Dipping Sauce

• 1/2 cup (125g) Greek yogurt

• 1-2 tablespoons raw tahini

• 1 tablespoon lemon juice

Instructions

1. Rinse the quinoa under cool water until the water runs clear. In a medium saucepan, combine the rinsed quinoa with water and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and fluffy. Remove from heat and let it stand, covered, for 5 minutes. Fluff it with a fork and let it cool. Transfer to a large bowl.

2. To the cooked quinoa, add the drained canned chicken, finely chopped onion, minced garlic, chopped parsley, egg whites, cumin, paprika, salt, and pepper. Mix until well combined.

3. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

4. Using your hands, shape the quinoa-chicken mixture into patties of desired size and thickness.

5. Place the patties on the prepared baking sheet. Spray each patty lightly with olive oil spray.

6. Bake in the preheated oven for 25–30 minutes, or until the patties are golden brown and cooked through.

7. While the patties are baking, prepare the dipping sauce. In a small bowl, whisk together Greek yogurt, raw tahini, and lemon juice until smooth.

8. Once the patties are done, remove them from the oven and let them cool slightly before serving. Serve the chicken and quinoa patties with the dipping sauce on the side.