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Wednesday, 14 November 2012

Quinoa Sliders

Turning back into my health(ier) self after the past few weeks of over-indulging while dining out (omg I have SO many posts I STILL have to post up about restaurants I've been to...), I've been experimenting with a few recipes. My most recent success was these Quinoa Sliders.
 

Just an FYI, Sliders are like small burgers, or small sandwiches. I got this recipe off one of my newest blog finds, How Sweet It Is. I love the recipes posted, a mix of healthy, not so healthy and my fav - desserts! I'd like to think my blog has this balance, but right now the tag for healthy is lookin a bit small =P. So hopefully I can fix that ahaha. But yes, great blog, you should check it out =D.
 

I mixed the recipe up a bit and added my own twist. I nabbed the last bottle of Kewpie mayo at Woolies and I had this magnificent idea - why don't I recreate the magical jerk mayo from Ms G's?!? So I practically ran to the spice aisle and picked up this jerk seasoning. And guess what? IT WORKED! Just mixed a bit of the seasoning with some mayo, kept tasting and adjusting and VOILA! It has the SAME flavour as Ms G's. I'm so tempted to make some traditional good ol' Texan Buttermilk Fried Chicken and serve it alongside my DIY Jerk Mayo. SO GOOD. And it went heaps well with the sliders!
 
 

These are pretty nice, but I do question the need for the bun. I know quinoa is like the substitute for the meat because of it's protein content, but it still feels like a sort of main base for a meal, like rice. I dunno, you decide! The buns I used were some homemade wholegrain ones mum whipped up, sort of the size of dinner rolls. And if you're not bothered to make the sliders, at least make the mayo! Its worth it!! You can use normal store bought mayo for a less creamy/fattening version =).


Quinoa Sliders
Adapted from How Sweet It Is

Ingredients
1 cup uncooked quinoa, rinsed
2 cups vegetable or chicken stock
1 cup cooked chickpeas
1/2 cup freshly grated provolone cheese (I only had cheddar, which worked well, but I reckon the patties could do without this)
1/4 cup panko bread crumbs
1/2 cup chopped carrots
2 shallots, thinly sliced
2 garlic cloves, minced
1 large egg + 1 egg white, lightly beaten
1/4 tsp salt
1/4 tsp pepper
3 tbsp olive oil
12 multigrain slider buns or dinner rolls
2 avocados, sliced for topping (optional – I don’t like avocado, I used mixed green salad leaves instead)
1/2 cup jerk mayo, for topping 
Method
1. Add quinoa and stock to a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until can be fluffed with a fork. You can do this ahead of time or even the night before (and store quinoa in the fridge) so the quinoa can cool.
2. While quinoa is cooking, slice the green onions, chop the carrots, mince the garlic and grate the cheese. Place it all in a bowl, then add panko and mix. Coarsely chop the chickpeas and add to the bowl (To save time use a food processor and pulse just to break them up).

3.
Once quinoa is finished cooking, add it to the bowl and mix well until incorporated. If needed, let cool or place in the fridge for a few minutes to cool. Add in beaten egg + egg white, salt, pepper and mix well. Form into patties (I really squeezed a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick) that fit the size of the buns you have.
4. Heat a large skillet/saucepan over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply golden brown and crispy, about 5 minutes. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties. Drain on paper towel.
5. Serve with sliced avocado/salad leaves and jerk mayo!



Enjoy =D xx

 

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