Crispy Quinoa Sliders

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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.

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Yields12 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 1 cup uncooked quinoa, rinsed
 2 cups vegetable or chicken stock
 1 cup cooked chickpeas
 1/2 cup freshly grated provolone cheese
 1/4 cup panko bread crumbs
 1/2 cup chopped carrots
 2 green onions, thinly sliced
 2 garlic cloves, minced
 1 large egg + 1 egg white, lightly beaten
 1/4 teaspoon salt
 1/4 teaspoon pepper
 3 tablespoons olive oil
 12 multigrain slider buns or dinner rolls
 2 avocados, sliced for topping
 1/2 cup chipotle mayo, for topping
1

Add quinoa and stock to a medium sauce pan and bring to a boil - reduce to a simmer and cover.

2

Cook for 15 minutes or until it can be fluffed with a fork.

3

Slice green onions, chop carrots, mince the garlic and grate the cheese.

4

Place everything into a bowl, then add panko and mix.

5

Coarsely chop the chickpeas and add to the bowl.

6

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.

7

Add in beaten egg + egg white, salt, pepper and mix well.

8

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

 1 cup uncooked quinoa, rinsed
 2 cups vegetable or chicken stock
 1 cup cooked chickpeas
 1/2 cup freshly grated provolone cheese
 1/4 cup panko bread crumbs
 1/2 cup chopped carrots
 2 green onions, thinly sliced
 2 garlic cloves, minced
 1 large egg + 1 egg white, lightly beaten
 1/4 teaspoon salt
 1/4 teaspoon pepper
 3 tablespoons olive oil
 12 multigrain slider buns or dinner rolls
 2 avocados, sliced for topping
 1/2 cup chipotle mayo, for topping

Directions

1

Add quinoa and stock to a medium sauce pan and bring to a boil - reduce to a simmer and cover.

2

Cook for 15 minutes or until it can be fluffed with a fork.

3

Slice green onions, chop carrots, mince the garlic and grate the cheese.

4

Place everything into a bowl, then add panko and mix.

5

Coarsely chop the chickpeas and add to the bowl.

6

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.

7

Add in beaten egg + egg white, salt, pepper and mix well.

8

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.

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