Tuesday, October 16, 2012

Crispy Quinoa Sliders

At first glance atf these, I knew I wanted to make them, but was a little apprehensive.  I wasn't sure how my all-of-a-sudden picky eater oldest daughter would handle these and it didn't seem like they would be flavorful enough. 

With my oldest daughter I thought I would pull THIS trick and just serve it to her like it was a regular hamburger and not let her on about it.  Hmm, that didn't work so much.  She looked at it, then looked at me and asked why it was that color.  Needless to say, daughter #1 didn't eat it. Daughter #2 needed a little coaxing and distraction, plus some ketchup dipping action, and she ate hers right up.  Daughter #3 eats just about anything, so we're good there.

Hubby and I actually really loved these.  As it turns out they really are flavorful!  Never underestimate the power of simple ingredients.  It is really key in this recipe to get the patties nice and golden.  It not only helps them stick together, it really adds to the flavor.  I love that these patties are so healthful.  Lots of protein from the beans and quinoa and some good, healthy (and tasty) fats from the olive oil and avocado. I opted for just the avocado rather than the mayo to top my patties, in keeping with the whole foods idea, but top yours however you desire and enjoy!!

Crispy Quinoa Sliders
2 cups quinoa, cooked in chicken or vegetable stock
1 cup cooked white beans
1/2 cup carrots, diced
1/2 small onion, finely diced
2 garlic cloves, minced
2 eggs
1/2 cup freshly grated Parmesan cheese
1/4 cup panko bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tbsp. olive oil
12 whole wheat slider buns or dinner rolls
2 avocados, mashed
1/2-1 tsp. chipotle powder

Cook quinoa in chicken or vegetable stock, according to package directions.

Mash avocado and add chipotle powder according to your likeness.  Set aside. 

Drizzle about 1 tablespoon of olive oil in a skillet and saute onions and carrots over medium high heat until soft and onions are translucent.  Add garlic the last 30 seconds of  cooking.  Mash beans and add them to the onion mixture.  Place mixture into a large bowl, along with the cooked quinoa and allow to cool slightly.

Once mixture is cool, add eggs, cheese, bread crumbs, salt and pepper and olive oil. Either using hands or a wooden spoon, stir together until all ingredients are well-incorporated.
Heat a large skillet over medium-high heat and add a couple drizzles of olive oil. Once good and hot, make the patties.  I found it easiest to use a large scoop, like a muffin scoop, to make the patties and just just scoop it out right into the pan, flattening it out a little bit with the tips of your fingers.  Add 5-6 quinoa patties, or however many fit in your pan, and cook until DEEPLY golden brown and crispy, about 5 minutes. If you cook it any less, patties will be too tender and will begin to crumble. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties.

Serve warm on slider or dinner rolls topped with mashed avocado.  (Feel free to embellish here.  You can add mayo if you like, or my daughter even liked them dipped in ketchup!)

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