Meatless Monday: Crispy Quinoa Sliders
A tasty veggie meal from How Sweet It Is
Photo Courtesy of: How Sweet It Is
What health-loving gal doesn’t love quinoa?! The nutrition-packed grain has been a staple in our cupboard for a while now, and we even compiled the astonishing facts about the superfood here!
We’re always looking for different ways to incorporate the funny-named grain into our meals, and we have recently discovered a veggie gem from How Sweet It is! Yep, these quinoa sliders are just as uh-mazing as they look. Not to mention they are the perfect way to keep you on track with your New Year’s goals when you start craving a Big Mac. With quinoa, chickpeas, carrots, egg whites, and heart-healthy avocados, you can’t find a tastier bite that’s better for you!
Crispy Quinoa Sliders
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 bread crumbs
1/2 cup chopped carrots
2 green onions, thinly sliced
2 garlic cloves, minced
1 large egg and 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, cooking for 15 minutes or until can be fluffed with a fork. You can do this ahead of time or even the night before (and store quinoa in the fridge) so the quinoa can cool.
2. While quinoa is cooking, slice the green onions, chop the carrots, mince the garlic and grate the cheese. Place it all in a bowl, then add panko and mix. Coarsely chop the chickpeas and add to the bowl. One quinoa is finished cooking, add it to the bowl and mix well until incorporated. If needed, let cool or place in the fridge for a few minutes to cool. Add in beaten egg and egg white, salt, pepper and mix well. Form into patties that fit the size of the buns you have. Note: It may take some squeezing and forming to get the patties to stick.
3. Heat a large skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply golden brown and crispy, about 5 minutes. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties. Serve with sliced avocado chipotle mayo!
xx, The FabFitFun Team
Posted on January 7, 2013