Southwest Quinoa Sliders with Avocado Cream Sauce
Healthy, hearty and such a crowd-pleaser!
Ingredients
- 2 cups cooked quinoa
- ¼ cup grated Parmesan
- ¼ cup panko
- 2 tablespoons all-purpose flour
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- 1-2 tablespoons pureed chipotle peppers, in adobo sauce
- 1 tablespoon freshly squeezed lime juice
- 2 large eggs
- ½ cup whole kernel corn
- ½ cup canned black beans, drained and rinsed
- Kosher salt and freshly ground black pepper, to taste
- Olive oil
- 12 split slider buns, toasted, for serving
- 2 cups arugula, for serving
- 2 Roma tomatoes, thinly sliced, for serving
For the avocado cream sauce
- 1 avocado, halved, seeded and peeled
- 2 cloves garlic
- ⅓ cup Greek yogurt
- ¼ cup fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- To make the avocado cream sauce, combine avocado, garlic, Greek yogurt, cilantro, salt and pepper, to taste, in the bowl of a food processor; set aside.
- In a large bowl, combine qunioa, Parmesan, panko, flour, cumin, garlic powder, chili powder, chipotle peppers, lime juice, eggs, corn, beans, salt and pepper, to taste. Divide the mixture into 12 balls; press each lightly to form 1/4-inch-thick patties.
- Heat olive oil in a large skillet over medium high heat. Add patties to the skillet and cook until browned and cooked through, about 3-4 minutes per side, flipping only once.
- Serve quinoa patties on rolls with arugula, tomatoes and avocado cream sauce.