Crispy Quinoa Sliders
Crispy Quinoa Sliders requires around 45 minutes from start to finish. One portion of this dish contains about 11g of protein, 22g of fat, and a total of 389 calories. This recipe serves 12 and costs $1.23 per serving. A mixture of panko bread crumbs, salt, dinner yeast rolls, and a handful of other ingredients are all it takes to make this recipe so delicious. Plenty of people made this recipe, and 32243 would say it hit the spot. It works well as a rather inexpensive side dish. It is brought to you by How Sweet Eats. With a spoonacular score of 81%, this dish is great. Similar recipes include Crispy Buffalo Style Quinoa Sliders with Sweet Corn + Scallions, Crispy Eggplant Sliders, and Southwest Crispy Chicken Sliders.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
2 avocados, sliced for topping
1/2 cup chopped carrots
2 cups vegetable or chicken stock
1 cup cooked chickpeas
12 multigrain slider buns or dinner rolls
1 large egg + 1 egg white, lightly beaten
2 garlic cloves, minced
2 green onions, thinly sliced
1/2 cup chipotle mayo, for topping
3 tablespoons olive oil
1/4 cup panko bread crumbs
1/4 teaspoon pepper
1/2 cup freshly grated provolone cheese
1 cup uncooked quinoa, rinsed
1/4 teaspoon salt
Equipment:
sauce pan
bowl
frying pan
Cooking instruction summary:
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. 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 + 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. <- this will differ!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!
Step by step:
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. While quinoa is cooking, slice the green onions, chop the carrots, mince the garlic and grate the cheese.
2. 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.
3. 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. <- this will differ!
4. 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.
5. Remove and continue with remaining olive oil and patties.
6. Serve with sliced avocado chipotle mayo!
Nutrition Information:
covered percent of daily need
