Wednesday, April 3, 2013

Southwest Quinoa Sliders

I admit that I am not a morning person. My husband however is.I get up super early. I am just not verbal and the thought of leaving the house first thing in the morning does not sound good at all. My husband love it. So I decided to compromise. On Saturdays that I do not make breakfast in bed, we now walk to a local cafe. I have found that I enjoy it! It really starts our weekend off right and sets the scene for more romance. 

Romantic Tip: Surprise your love with an early-morning date. Watch the sky light up, go to a favorite breakfast spot, drink coffee and start the day with a full cup of companionship.

Now on to today's recipe....

I want my Man around a long time. So even though he is a self proclaimed meat lover. Every once in a while I try to sneak in a meal without meat. It isn't because I am not a meat lover. It is because it is a healthy option that does not contain any artery clogging ingredients. These sliders are packed with protein and southwest flavors. Make them for your meat loving man as a healthy burger alternative. 

Southwest Quinoa Sliders
adapted from Damn Delicious

1/2 cups cooked quinoa
1/4 cup grated Parmesan
1/4 cup bread crumbs
2 tablespoons all-purpose flour
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1-2 tablespoons pureed chipotle peppers, in adobo sauce
1 tablespoon freshly squeezed lime juice
2 large eggs
1/2 cup whole kernel corn
1/2 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
letuuce, for serving
Sliced tomatoes, for serving

For the avocado cream sauce:
1 avocado, pitted and chopped
2 cloves garlic
1/3 cup Greek yogurt
2 tablespoons chopped cilantro
Kosher salt and freshly ground black pepper, to taste

To make the avocado cream sauce, combine avocado, garlic, Greek yogurt, cilantro, salt and pepper. Mix together well and set aside.

In a large bowl, combine qunioa, Parmesan, bread crumbs, 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 the 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 lettuce, tomatoes and avocado cream sauce.

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