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5.0 from 6 votes

Southwest Quinoa Sliders with Avocado Cream Sauce

Healthy, hearty and such a crowd-pleaser!

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 servings
Course: Main Course
Cuisine: American , Vegetarian

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

    Cup of Yum
  1. 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.
  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 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.