Chris R 
These crispy quinoa sliders are a healthier alternative to the traditional party favourite. Quinoa is also known for its high protein content so you won't be missing out.
Add quinoa and stock to a medium sauce pan and bring to a boil - reduce to a simmer and cover.
Cook for 15 minutes or until it can be fluffed with a fork.
Slice green onions, chop carrots, mince the garlic and grate the cheese.
Place everything into a bowl, then add panko and mix.
Coarsely chop the chickpeas and add to the bowl.
When the quinoa is finished cooking, add it to the bowl and mix well. If needed, let cool or place in the fridge for a few minutes to cool.
Add in beaten egg + egg white, salt, pepper and mix well.
Form into patties (I really squeezed a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick) that fit the size of the buns you have.
Ingredients
Directions
Add quinoa and stock to a medium sauce pan and bring to a boil - reduce to a simmer and cover.
Cook for 15 minutes or until it can be fluffed with a fork.
Slice green onions, chop carrots, mince the garlic and grate the cheese.
Place everything into a bowl, then add panko and mix.
Coarsely chop the chickpeas and add to the bowl.
When the quinoa is finished cooking, add it to the bowl and mix well. If needed, let cool or place in the fridge for a few minutes to cool.
Add in beaten egg + egg white, salt, pepper and mix well.
Form into patties (I really squeezed a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick) that fit the size of the buns you have.
