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Southwest Quinoa Sliders with Avocado Cream Sauce

Southwest Quinoa Sliders with Avocado Cream Sauce

Yield: 4 servings
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Healthy, hearty and such a crowd-pleaser!
5 stars (2 ratings)

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.