Loaded Veggie Quinoa Sliders

January 21, 2013

If you spend much time poking around in the food blog world, you may come away thinking that January is National Quinoa Month.  I've noticed that, in particular, there are a lot of vegetable quinoa burger recipes popping up.

Great idea, I thought.  What I tried to take away from all of these recipes was some sort of quinoa burger that was hearty, kid friendly and super tasty.  Most of all, I wanted a healthy veggie burger.  If you've ever looked at the ingredient list on frozen veggie burgers, you've probably wondered if they were really food, or the output of a university science class.


Like a lot of my recipes, especially the ones I scrap together on the weekends, there's a heavy influence from what is in our refrigerator that's hitting the use-by wall.  This time around it was red pepper and broccoli.  So they're in.  And what goes great with both of those ingredients?  Spinach.  Garlic too.  What I came up with was a pretty tasty veggie burger recipe that'll trump anything in the frozen food aisle.

Making the Sliders


For the vegetable mixture, I was pulling together leftovers to get about 1 cup of vegetables.  I put a sliced medium red pepper, a handful of steamed broccoli and some cooked spinach into a food processor and pulsed until it was well chopped.  Put the vegetables into a large mixing bowl and add the breadcrumbs, cheese and herbs

Basically, you want to get to about 1 cup of chopped veggies.


These have some serious next day appeal too as the garlic really popped when I had them as a snack.  The next time around I'll double up what I make so that I'll have some healthy lunch meals throughout the week.




Check out other great healthy quinoa recipes

Healthy and Delicious can co-exist in this hearty vegetable soup

A delicious breakfast skillet made with red quinoa

Make them on Sunday and have quick and delicious breakfasts all week

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Loaded Veggie Quinoa Sliders Recipe
A healthy snack or lunch that kids (and adults) will love
Prep time: Cook time: Total time: Yield: 12-16 sliders
Ingredients
  • 1 cup Quinoa
  • 2 cups water
  • 4 Garlic Cloves
  • 1/3 cup Frozen Spinach
  • 1/3 cup Frozen Broccoli
  • 1/3 cup Red Pepper (Chopped)
  • 2 Large Eggs (more if it doesn't hold together)
  • 1 cup Toasted Breadcrumbs (I like Panko)
  • 2/3 cup Cheddar Cheese
  • 2 tablespoons Fresh Herbs (Basil, Cilantro or Parsley)
  • 1/4 Teaspoon Cayenne Pepper (optional)
  • 1/4 Teaspoon Smoked Paprika (optional)
Instructions
  1. Cook the quinoa according to package instructions (typically about 20 minutes over a low simmer). Let this cool before you work it into the rest of the dish.
  2. Cook the frozen spinach and broccoli according to package instructions. Then drain them and place them in a food processor with the garlic and red pepper and pulse until they are chopped thoroughly.
  3. In a separate bowl, gently beat the two eggs and then pour on top of the rest. Add some salt and pepper and mix it all really well. What you want is a sort of batter that you can press into patties that isn’t too wet and sticky, but also doesn’t fall apart. Add in more breadcrumbs as necessary to find this balance.
  4. Season with salt & pepper, optionally add the cayenne and paprika.  I think they give them some nice kick that isn't too spicy.  A splash of good quality soy sauce gives a touch of meatiness to them.
  5. When the burger mix is ready, take a handful and roll it into a round that’s a little larger than a golf ball but smaller than a racket ball. Place each onto a sheet pan lined with parchment paper and gently press into slider shape. Leave them thicker than you want the finished product to be as you’ll press them a bit more once they cook. Ideally you should refrigerate them for at least half an hour so they set nicely.
  6. Bring a large skillet up to medium high heat and add a small amount of olive oil. Place the sliders into the skillet and gently press them down. Cook for 4-5 minutes per side until browned and crispy. Remember that you’re using raw eggs, so they need to be cooked all the way through.

That's it!  I kept it pretty simple and served them with a healthy amount of ketchup.  And they were delicious!  They were also a big hit with our 16-month old son.



Featured on: 
Oh My Veggies: 40 Vegetarian Quinoa Recipes, March 2013
Featured Recipe on Cooking Quinoa, April 2013
Acting Balanced: 25 fabulous Back-To-School lunch ideas, August 2013
Hello, Wonderful: 10 Yummy Ways for Kids to Try Quinoa, September 2014



24 comments:

  1. These sliders look so simple, healthy and delicious! Definitely trying these little babies.

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    Replies
    1. Thanks, Kari! Hope they turn out just as well for you.

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  2. Hi ya,
    I am popping over from the grow your blog links hop. What a cool site. I am now folling you on pinterest and G= so I dont miss anything. I need me some of these......

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    Replies
    1. Hi Bintu, Thanks so much for following and checking out the sliders!

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  3. I love this kind of patties and make them regularly! These quinoa sliders look delicious!

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  4. Replies
    1. Hi Inessa, thanks a bunch for the comment!

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  5. Quinoa rocks! Love how versatile it is. I've been collecting lots of quinoa recipes to try. Yours looks fantastic and I will add it to one of my Pinterest boards so I don't forget about it.

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    Replies
    1. Hey Christin, I've got a few more quinoa posts I'm going to try and sneak in over the next few weeks. Thanks for stopping by and pinning the receipe!

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  6. I just discovered quinoa and thi sounds great!

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  7. I am always looking for new and creative ways to use quinoa, these look great! I am going to try them out but substitute goat cheese for the cheddar, I will let you all know how they turn out!

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    Replies
    1. That sounds like a great substitution! Will be good to hear how they turn out and if there are any other fun changes you make.

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  8. These sound great, I love the colour of them. I need to use quinoa more often!

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  9. Love these quinoa sliders Tom, which reminds me I haven't cooked with quinoa in awhile. Love this super food!

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  10. Geez did I call you Tom?! I meant Tony! Sorry!

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    Replies
    1. No worries at all! I've become a big quinoa fan as well and am enjoying finding more and more fun ways to use it. Thanks for stopping by!

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  11. These are fantastic! I subbed out edamame for the broccoli also used a shredded romano cheese with a little mozz instead of cheddar. Also crushed oyster crackers as filler instead of bread crumbs. Used cilantro and creen onion as my herbs. So good!!!!!! Served with a remoulade of sratcha green onions amd spicy honey djon. These will be a regular menu item at my house.

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    Replies
    1. Hi Lexi - I love how you made this your own...using the recipe for guiderails and customizing it with your favorite ingredients. The spicy remoualde sounds great too.

      Thanks for sharing the results!

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  12. I can't wait to try these! Do you think they could be prepared and frozen individually and still be tasty?

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    Replies
    1. Don't see any reason why not. Not a bad idea, I may give that a try this weekend. Let me know if you do the same and how they turn out when reheated.

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