Grilled Chicken & Quinoa Patties over Mixed Herb Salad
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Oil and preheat grill to medium-high heat.
Make vinaigrette by whisking together vinegar, oil, Dijon mustard and black pepper together.
Cook quinoa according to package directions in unsalted water. Remove from heat and fluff with fork, cover and let stand 15 minutes.
In a large bowl, lightly beat egg with Worcestershire sauce and finely minced garlic, 3 Tbsp (45 mL) fresh basil, hot pepper sauce, salt and pepper. Stir in oats and cooled quinoa. Add chicken and mix well.
Form into 6 patties. Grill until cooked through, about 7-8 minutes per side, or until a meat thermometer inserted into the middle of the patties reads 165°F (74°C).
Combine the mixed greens, ¾ cup (175 mL) basil, parsley, oregano and chives in a large bowl and toss the salad with the vinaigrette. Top each salad with a grilled chicken patty and garnish with capers and more fresh herbs. Serve with lemon wedges.
Mix and match the herbs to your liking; make sure you have two cups (500 mL). Serve with grilled whole grain baguette. Kids might opt for a regular hamburger bun for their portion!
|Per 265 g serving||Amount|
|Saturated Fat||2 g|
|Per 265 g serving||% Daily Value|