Quinoa Chicken Burger With Kale and Potato Chips
"I came up with my dish by thinking about a food that a lot of Americans enjoy--I came up with a hamburger,” says Cecilia. “Next I thought of how I can make this dish healthier but still taste really good. I thought of a quinoa base for grain with chicken for a lean protein, then kale and potato for veggies." - Cecilia Vinas, age 10, Connecticut
Makes 4 servings
- 4 teaspoons olive oil
- 10 ounces lacinato kale, stemmed and chopped
- 1 yellow potato, sliced thinly
- ½ pound skinless boneless chicken, chopped
- ¾ cup cooked quinoa
- 2 teaspoons teriyaki
- 1 tablespoon vegetable oil
- 4 whole-wheat slider buns
- Make the Kale and Potato Chips: Preheat oven to 325°F. In a large bowl, mix 2 teaspoons olive oil with the kale and sprinkle with salt to taste. Spread the leaves out on a baking pan. In another large bowl, toss potato with remaining 2 teaspoons of olive oil and sprinkle with salt to taste. Spread the potato slices on a baking pan. Bake both kale and potatoes for 20 minutes, switching tray positions halfway through, until kale is crispy and potatoes are light golden brown.
- To make Chicken Quinoa Burgers: In a food processor or blender, grind the chicken, pulsing until the chicken is finely ground. In a large bowl, combine the chicken with the cooked quinoa, and teriyaki. Combine thoroughly and shape into 4 patties. In a large sauté pan, warm the oil over moderate heat. Add the patties and cook for 5 minutes per side, until the chicken is cooked through and light brown. Place cooked on a bun and serve with kale and potato chips.
427 calories; 19g fat; 36g carbohydrates; 20g protein
More information about the Kids' State Dinner:
- Check out the other winning 2014 Kids' State Dinner Recipes here.
- Learn more about Kids' State Dinner here.