Southwest Quinoa Sliders With Avocado Cream Sauce

by Chung-Ah Rhee of Damn Delicious

I had some leftover 
quinoa around so instead of letting it go to waste, I decided to make quinoa sliders. I wanted some added Mexican flair so I added some chipotle peppers, corn and black beans and topped it off with a creamy avocado sauce. These little burgers are perfect as an appetizer or even as a quick and easy dinner option!

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Serves: 4

Ingredients:

  • 2 cups cooked quinoa
  • 1/4 cup grated Parmesan
  • 1/4 cup panko
  • 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
  • Freshly ground black pepper
  • Olive oil
  • 12 split slider buns, toasted, for serving
  • Arugula, for serving
  • Sliced tomatoes, for serving

For the avocado cream sauce:

  • 1 avocado, seeded and chopped
  • 2 cloves garlic
  • 1/3 cup Greek yogurt
  • 2 tablespoons chopped cilantro
  • Kosher salt
  • Freshly ground black pepper

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Directions:

1. To make the avocado cream sauce, combine avocado, garlic, Greek yogurt, cilantro, salt and pepper in the bowl of a food processor. Set aside.

2. 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.

3. 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.

4. Serve quinoa patties on rolls with arugula, tomatoes and avocado cream sauce.

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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.