Easy to make and quick on the go, our Quiona Cheddar Sliders will keep you satisfied and full for hours.
Slider season is just starting and even the carnivores will love the flavor of our meatless version: Quinoa Cheddar Sliders.
Serving size: 2 sliders, Makes 6 servings
9 ounces dry cannellini beans
3 3/4 ounces dry red quinoa
1 3/4 cups water
1/4 cup panko breadcrumbs
1 1/2 teaspoons minced garlic
1 teaspoon chipotle powder
1/4 teaspoon salt
3/4 teaspoon black pepper
3/4 cup shredded cheddar cheese
1 tablespoon chopped chives
1 1/2 teaspoons lime juice
12 slider buns
12 leaves romaine lettuce
12 slices tomato
Cook cannellini beans in boiling water until very soft. Puree in a food processor until beans have a mealy texture. Set aside. NOTE: Canned beans can be used in place of dried. Look for ‘low sodium’ or ‘no salt added’ varieties.
In a pot, combine quinoa and water. Bring water to a boil and reduce to a simmer. Cover pot and cook until quinoa is tender and water is absorbed. Chill and reserve.
In a bowl, combine cannellini puree, cooked quinoa, breadcrumbs, egg, garlic, chipotle powder, salt, pepper, cheddar cheese, chives, and lime juice. Portion mixture into 2-ounce patties. Refrigerate or freeze patties until firm, but not frozen.
Coat a sauté pan with cooking spray and place over medium heat. Cook sliders until warm throughout. Serve each on a slider bun with lettuce and tomato.
Nutrition information per 2 sliders: 410 calories, 10 g fat, 4 g saturated fat, 570 mg sodium, 62 g carbohydrates, 7 g sugar, 6 g fiber, 19 g protein