When I brought these quinoa sliders to our Christmas lunch, I kept joking to my family that they better enjoy them because I was never going to make them again! They were quite labor intensive and set the fire alarm off not once, but thrice (I forgot to turn the stove fan on).
Alas, I shall be making them again. Maybe this weekend?
This recipe was adapted from How Sweet It Is.
- 1 C uncooked quinoa
- 1 C cooked chickpeas
- 12 wheat slider buns
- 2 avocados, sliced for topping
- 1/2 C chipotle mayo for topping
- 1/2 C mozzarella cheese
- 1/4 C wheat bread crumbs
- 1/2 C chopped carrots
- 2 green onions, sliced
- 2 garlic cloves, minced
- 1 large egg + 1 egg white, lightly beaten
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp olive oil
Add green onions, carrots, garlic and cheese to a separate bowl. Add bread crumbs and mix.
Coarsely chop chickpeas and add to the mixture.
Add in cooked quinoa and stir.
Then add the beaten egg and egg white, salt, and pepper. Mix well, then form into slider sized patties
Heat a large skillet over medium-high heat and add 1 1/2 tbsp of olive oil. Place 5-6 quinoa patties in the skillet and cook until deeply golden brown, about 5 minutes.
Flip the patties and cook the other side for 5 more minutes. Remove, add new oil, and cook the remaining patties.
Serve with chipotle mayo and sliced avocado.
Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!
P.S. Have you entered my BIC Bands Giveaway yet??!